Sauteed Tempe With Vegetables

Sautéed Tempeh With Vegetables USDA Recipe for Child Care Centers

Age Group: Ages 3-5
Serving Size: 25-50
Add more meat alternates to your menu. This meal provides an unexpected burst of flavor and texture.
¼ cup vegetable
½ oz eq meat alternate
Team Nutrition CACFP Easy Recipe Project
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes


  • Wash hands with soap and water for at least 20 seconds.
  • Heat oil on medium-high heat in an extra-large nonstick sauté pan or small tilt skillet.
  • Break tempeh into crumbles. Cook for 10 minutes or until it starts to turn golden brown. Stir frequently.
  • Reduce heat to medium. Add teriyaki sauce. Cook until sauce begins to thicken and caramelize. Stir frequently.
  • Add cauliflower, garlic powder, and dehydrated onion. Stir. Cook for 8–10 minutes. Stir frequently.
  • Add baby spinach. Stir constantly until spinach is completely wilted, about 8–10 minutes. Heat to 140 °F or higher for at least 15 seconds.
  • Serve ⅓ cup (#12 scoop; unpacked). Serve immediately, or keep warm at 140 °F or higher.


Nutrition Facts
Sautéed Tempeh With Vegetables USDA Recipe for Child Care Centers
Amount Per Serving 0 ⅓ cup Sautéed Tempeh With Vegetables
Calories 56 Calories from Fat 27
% Daily Value*
Total Fat 3g5%
Saturated Fat 1g6%
Cholesterol 0mg0%
Sodium 193mg8%
Total Carbohydrate 6g2%
Dietary Fiber 1g4%
Total Sugars 1g1%
Protein 4g8%
Calcium 47mg5%
Iron 1mg6%
*Marketing Guide


  • Contains soy (tempeh and teriyaki sauce). Tempeh and teriyaki sauce can be a hidden source of common allergens, which include milk, peanuts, tree nuts, eggs, fish, shellfish, soy, wheat, and sesame.
  • Sesame can appear as an ingredient in food where it might not be expected
    (tempeh) and may be included in the ingredient statements as “spice” or
  • Tempeh made with ingredients limited to soybeans (or other legumes), water,
    tempeh culture, and for some varieties vinegar, seasonings and herbs is
    creditable. One oz of tempeh credits as 1 oz eq meat alternate. Tempeh made
    with other creditable ingredients (brown rice, sunflower seeds, vegetables,
    etc.) require a Child Nutrition label or Product Formulation Statement to
    document meal pattern contribution. For more information on serving
    tempeh, refer to the CACFP policy memorandum SP 25 CACFP 12 SFSP
    11-2019 Revised “Crediting Tempeh in the Child Nutrition Programs” at
  • Cauliflower rice is cauliflower that has been grated or cut into very small,
    rice-sized pieces.
Yield / Volume
25 Servings:
Weight: 3 lb 10 oz
Yield: 1 qt 3 cups
50 Servings:
Weight: 7 lb 4 oz
Yield: 3 qt 2 cups