Sautéed Tempeh With Vegetables USDA Recipe for Family Child Care Centers
Age Group: Ages 3-5
Serving Size: 6
Add more meat alternates to your menu. This meal provides an unexpected burst of flavor and texture.CACFP CREDITING INFORMATION ¼ cup vegetables½ oz eq meat alternateSOURCETeam Nutrition CACFP Easy Recipe ProjectTeamNutrition.USDA.gov
Ingredients
- 3 oz Tempeh, plain (see chef tips)
- 3 Tbsp Teriyaki sauce
- 1 ¼ cups + 2 Tbsp Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see chef tips)
- 1 tsp Garlic powder
- 1 Tbsp Onion, dehydrated, chopped (minced onions)
- 1 tsp Vegetable oil
- 1 ¼ cups Baby spinach, fresh (gently wash under running water if not prewashed)
Quantity
- 3 oz Tempeh, plain (see chef tips)
- 3 Tbsp Teriyaki sauce
- 1 ¼ cups + 2 Tbsp Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see chef tips)
- 1 tsp Garlic powder
- 1 Tbsp Onion, dehydrated, chopped (minced onions)
- 1 tsp Vegetable oil
- 1 ¼ cups Baby spinach, fresh (gently wash under running water if not prewashed)
Ingredients
- 3 oz Tempeh, plain (see chef tips)
- 3 Tbsp Teriyaki sauce
- 1 ¼ cups + 2 Tbsp Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see chef tips)
- 1 tsp Garlic powder
- 1 Tbsp Onion, dehydrated, chopped (minced onions)
- 1 tsp Vegetable oil
- 1 ¼ cups Baby spinach, fresh (gently wash under running water if not prewashed)
Quantity
- 3 oz Tempeh, plain (see chef tips)
- 3 Tbsp Teriyaki sauce
- 1 ¼ cups + 2 Tbsp Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see chef tips)
- 1 tsp Garlic powder
- 1 Tbsp Onion, dehydrated, chopped (minced onions)
- 1 tsp Vegetable oil
- 1 ¼ cups Baby spinach, fresh (gently wash under running water if not prewashed)
*See Marketing Guide
Ingredients
- 3 oz Tempeh, plain (see chef tips)
- 3 Tbsp Teriyaki sauce
- 1 ¼ cups + 2 Tbsp Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see chef tips)
- 1 tsp Garlic powder
- 1 Tbsp Onion, dehydrated, chopped (minced onions)
- 1 tsp Vegetable oil
- 1 ¼ cups Baby spinach, fresh (gently wash under running water if not prewashed)
Quantity
- 3 oz Tempeh, plain (see chef tips)
- 3 Tbsp Teriyaki sauce
- 1 ¼ cups + 2 Tbsp Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see chef tips)
- 1 tsp Garlic powder
- 1 Tbsp Onion, dehydrated, chopped (minced onions)
- 1 tsp Vegetable oil
- 1 ¼ cups Baby spinach, fresh (gently wash under running water if not prewashed)
*See Marketing Guide
Ingredients
- 3 oz Tempeh, plain (see chef tips)
- 3 Tbsp Teriyaki sauce
- 1 ¼ cups + 2 Tbsp Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see chef tips)
- 1 tsp Garlic powder
- 1 Tbsp Onion, dehydrated, chopped (minced onions)
- 1 tsp Vegetable oil
- 1 ¼ cups Baby spinach, fresh (gently wash under running water if not prewashed)
Quantity
- 3 oz Tempeh, plain (see chef tips)
- 3 Tbsp Teriyaki sauce
- 1 ¼ cups + 2 Tbsp Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see chef tips)
- 1 tsp Garlic powder
- 1 Tbsp Onion, dehydrated, chopped (minced onions)
- 1 tsp Vegetable oil
- 1 ¼ cups Baby spinach, fresh (gently wash under running water if not prewashed)
*See Marketing Guide
Ingredients
- 3 oz Tempeh, plain (see chef tips)
- 3 Tbsp Teriyaki sauce
- 1 ¼ cups + 2 Tbsp Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see chef tips)
- 1 tsp Garlic powder
- 1 Tbsp Onion, dehydrated, chopped (minced onions)
- 1 tsp Vegetable oil
- 1 ¼ cups Baby spinach, fresh (gently wash under running water if not prewashed)
Quantity
- 3 oz Tempeh, plain (see chef tips)
- 3 Tbsp Teriyaki sauce
- 1 ¼ cups + 2 Tbsp Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see chef tips)
- 1 tsp Garlic powder
- 1 Tbsp Onion, dehydrated, chopped (minced onions)
- 1 tsp Vegetable oil
- 1 ¼ cups Baby spinach, fresh (gently wash under running water if not prewashed)
*See Marketing Guide
Instructions
- Wash hands with soap and water for at least 20 seconds.
- Heat oil on medium-high heat in a medium nonstick sauté pan.
- Break tempeh into crumbles. Cook for 5–7 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 2 minutes. Stir frequently.
- Add baby spinach. Stir constantly until spinach is completely wilted, about 2–3 minutes. Heat to 140 °F or higher for at least 15 seconds.
- Serve ⅓ cup (unpacked). Serve immediately, or keep warm at 140 °F or higher.
Nutrition INFORMATION
Nutrition Facts
Sautéed Tempeh With Vegetables USDA Recipe for Family 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
The CHEF TIPS:
- 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 “flavoring.”
- 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 fns.usda.gov/cacfp/policy.
- Cauliflower rice is cauliflower that has been grated or cut into very small, rice-sized pieces.
Yield / Volume