Sauteed Tempeh With Vegetables USDA Recipe for Child Care Centers
Age Group: Ages 6-18
Serving Size: 25-50
Add more meat alternates to your menu. This meal provides an unexpected burst of flavor and texture.CACFP CREDITING INFORMATION⅔ cup vegetable1 oz eq meat alternateSOURCE Team Nutrition CACFP Easy Recipe ProjectTeamNutrition.USDA.gov
Ingredients
25 Servings
Weight
- 1 lb 9 oz Tempeh, plain (see notes)
- - - Teriyaki sauce
- 2 lb 14 oz Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see notes)
- - - Garlic powder
- 2 oz Onion, dehydrated, chopped (minced onions)
- - - Vegetable oil
- 1 lb 1 oz Baby spinach, fresh (gently wash under running water if not prewashed)
Measure
- - - Tempeh, plain (see notes)
- 1½ cups Teriyaki sauce
- 1 qt + 2¼ cups Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see notes)
- 2 Tbsp 2 tsp Garlic powder
- ½ cup Onion, dehydrated, chopped (minced onions)
- 2 Tbsp + 2 tsp Vegetable oil
- 1 qt + 1¼ cups Baby spinach, fresh (gently wash under running water if not prewashed)
50 Servings
Weight
- 3 lb 2 oz Tempeh, plain (see notes)
- - - Teriyaki sauce
- 5 lb 12 oz Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see notes)
- - - Garlic powder
- 4 oz Onion, dehydrated, chopped (minced onions)
- - - Vegetable oil
- 2 lb 2 oz Baby spinach, fresh (gently wash under running water if not prewashed)
Measure
- - - Tempeh, plain (see notes)
- 3 cups Teriyaki sauce
- 3 qt + ½ cup Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see notes)
- ⅓ cup Garlic powder
- 1 cup Onion, dehydrated, chopped (minced onions)
- ⅓ cup Vegetable oil
- 2 qt + 2½ cups Baby spinach, fresh (gently wash under running water if not prewashed)
Quantity
25 Servings
Weight
- 1 lb 9 oz Tempeh, plain (see notes)
- - - Teriyaki sauce
- 2 lb 14 oz Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see notes)
- - - Garlic powder
- 2 oz Onion, dehydrated, chopped (minced onions)
- - - Vegetable oil
- 1 lb 1 oz Baby spinach, fresh (gently wash under running water if not prewashed)
Measure
- - - Tempeh, plain (see notes)
- 1½ cups Teriyaki sauce
- 1 qt + 2¼ cups Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see notes)
- 2 Tbsp 2 tsp Garlic powder
- ½ cup Onion, dehydrated, chopped (minced onions)
- 2 Tbsp + 2 tsp Vegetable oil
- 1 qt + 1¼ cups Baby spinach, fresh (gently wash under running water if not prewashed)
50 Servings
Weight
- 3 lb 2 oz Tempeh, plain (see notes)
- - - Teriyaki sauce
- 5 lb 12 oz Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see notes)
- - - Garlic powder
- 4 oz Onion, dehydrated, chopped (minced onions)
- - - Vegetable oil
- 2 lb 2 oz Baby spinach, fresh (gently wash under running water if not prewashed)
Measure
- - - Tempeh, plain (see notes)
- 3 cups Teriyaki sauce
- 3 qt + ½ cup Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see notes)
- ⅓ cup Garlic powder
- 1 cup Onion, dehydrated, chopped (minced onions)
- ⅓ cup Vegetable oil
- 2 qt + 2½ cups Baby spinach, fresh (gently wash under running water if not prewashed)
Ingredients
25 Servings
Weight
- 1 lb 9 oz Tempeh, plain (see notes)
- - - Teriyaki sauce
- 2 lb 14 oz Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see notes)
- - - Garlic powder
- 2 oz Onion, dehydrated, chopped (minced onions)
- - - Vegetable oil
- 1 lb 1 oz Baby spinach, fresh (gently wash under running water if not prewashed)
Measure
- - - Tempeh, plain (see notes)
- 1½ cups Teriyaki sauce
- 1 qt + 2¼ cups Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see notes)
- 2 Tbsp 2 tsp Garlic powder
- ½ cup Onion, dehydrated, chopped (minced onions)
- 2 Tbsp + 2 tsp Vegetable oil
- 1 qt + 1¼ cups Baby spinach, fresh (gently wash under running water if not prewashed)
50 Servings
Weight
- 3 lb 2 oz Tempeh, plain (see notes)
- - - Teriyaki sauce
- 5 lb 12 oz Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see notes)
- - - Garlic powder
- 4 oz Onion, dehydrated, chopped (minced onions)
- - - Vegetable oil
- 2 lb 2 oz Baby spinach, fresh (gently wash under running water if not prewashed)
Measure
- - - Tempeh, plain (see notes)
- 3 cups Teriyaki sauce
- 3 qt + ½ cup Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see notes)
- ⅓ cup Garlic powder
- 1 cup Onion, dehydrated, chopped (minced onions)
- ⅓ cup Vegetable oil
- 2 qt + 2½ cups Baby spinach, fresh (gently wash under running water if not prewashed)
Quantity
25 Servings
Weight
- 1 lb 9 oz Tempeh, plain (see notes)
- - - Teriyaki sauce
- 2 lb 14 oz Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see notes)
- - - Garlic powder
- 2 oz Onion, dehydrated, chopped (minced onions)
- - - Vegetable oil
- 1 lb 1 oz Baby spinach, fresh (gently wash under running water if not prewashed)
Measure
- - - Tempeh, plain (see notes)
- 1½ cups Teriyaki sauce
- 1 qt + 2¼ cups Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see notes)
- 2 Tbsp 2 tsp Garlic powder
- ½ cup Onion, dehydrated, chopped (minced onions)
- 2 Tbsp + 2 tsp Vegetable oil
- 1 qt + 1¼ cups Baby spinach, fresh (gently wash under running water if not prewashed)
50 Servings
Weight
- 3 lb 2 oz Tempeh, plain (see notes)
- - - Teriyaki sauce
- 5 lb 12 oz Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see notes)
- - - Garlic powder
- 4 oz Onion, dehydrated, chopped (minced onions)
- - - Vegetable oil
- 2 lb 2 oz Baby spinach, fresh (gently wash under running water if not prewashed)
Measure
- - - Tempeh, plain (see notes)
- 3 cups Teriyaki sauce
- 3 qt + ½ cup Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see notes)
- ⅓ cup Garlic powder
- 1 cup Onion, dehydrated, chopped (minced onions)
- ⅓ cup Vegetable oil
- 2 qt + 2½ cups Baby spinach, fresh (gently wash under running water if not prewashed)
*See Marketing Guide
Ingredients
25 Servings
Weight
- 1 lb 9 oz Tempeh, plain (see notes)
- - - Teriyaki sauce
- 2 lb 14 oz Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see notes)
- - - Garlic powder
- 2 oz Onion, dehydrated, chopped (minced onions)
- - - Vegetable oil
- 1 lb 1 oz Baby spinach, fresh (gently wash under running water if not prewashed)
Measure
- - - Tempeh, plain (see notes)
- 1½ cups Teriyaki sauce
- 1 qt + 2¼ cups Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see notes)
- 2 Tbsp 2 tsp Garlic powder
- ½ cup Onion, dehydrated, chopped (minced onions)
- 2 Tbsp + 2 tsp Vegetable oil
- 1 qt + 1¼ cups Baby spinach, fresh (gently wash under running water if not prewashed)
50 Servings
Weight
- 3 lb 2 oz Tempeh, plain (see notes)
- - - Teriyaki sauce
- 5 lb 12 oz Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see notes)
- - - Garlic powder
- 4 oz Onion, dehydrated, chopped (minced onions)
- - - Vegetable oil
- 2 lb 2 oz Baby spinach, fresh (gently wash under running water if not prewashed)
Measure
- - - Tempeh, plain (see notes)
- 3 cups Teriyaki sauce
- 3 qt + ½ cup Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see notes)
- ⅓ cup Garlic powder
- 1 cup Onion, dehydrated, chopped (minced onions)
- ⅓ cup Vegetable oil
- 2 qt + 2½ cups Baby spinach, fresh (gently wash under running water if not prewashed)
Quantity
25 Servings
Weight
- 1 lb 9 oz Tempeh, plain (see notes)
- - - Teriyaki sauce
- 2 lb 14 oz Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see notes)
- - - Garlic powder
- 2 oz Onion, dehydrated, chopped (minced onions)
- - - Vegetable oil
- 1 lb 1 oz Baby spinach, fresh (gently wash under running water if not prewashed)
Measure
- - - Tempeh, plain (see notes)
- 1½ cups Teriyaki sauce
- 1 qt + 2¼ cups Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see notes)
- 2 Tbsp 2 tsp Garlic powder
- ½ cup Onion, dehydrated, chopped (minced onions)
- 2 Tbsp + 2 tsp Vegetable oil
- 1 qt + 1¼ cups Baby spinach, fresh (gently wash under running water if not prewashed)
50 Servings
Weight
- 3 lb 2 oz Tempeh, plain (see notes)
- - - Teriyaki sauce
- 5 lb 12 oz Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see notes)
- - - Garlic powder
- 4 oz Onion, dehydrated, chopped (minced onions)
- - - Vegetable oil
- 2 lb 2 oz Baby spinach, fresh (gently wash under running water if not prewashed)
Measure
- - - Tempeh, plain (see notes)
- 3 cups Teriyaki sauce
- 3 qt + ½ cup Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see notes)
- ⅓ cup Garlic powder
- 1 cup Onion, dehydrated, chopped (minced onions)
- ⅓ cup Vegetable oil
- 2 qt + 2½ cups Baby spinach, fresh (gently wash under running water if not prewashed)
*See Marketing Guide
Ingredients
25 Servings
Weight
- 1 lb 9 oz Tempeh, plain (see notes)
- - - Teriyaki sauce
- 2 lb 14 oz Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see notes)
- - - Garlic powder
- 2 oz Onion, dehydrated, chopped (minced onions)
- - - Vegetable oil
- 1 lb 1 oz Baby spinach, fresh (gently wash under running water if not prewashed)
Measure
- - - Tempeh, plain (see notes)
- 1½ cups Teriyaki sauce
- 1 qt + 2¼ cups Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see notes)
- 2 Tbsp 2 tsp Garlic powder
- ½ cup Onion, dehydrated, chopped (minced onions)
- 2 Tbsp + 2 tsp Vegetable oil
- 1 qt + 1¼ cups Baby spinach, fresh (gently wash under running water if not prewashed)
50 Servings
Weight
- 3 lb 2 oz Tempeh, plain (see notes)
- - - Teriyaki sauce
- 5 lb 12 oz Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see notes)
- - - Garlic powder
- 4 oz Onion, dehydrated, chopped (minced onions)
- - - Vegetable oil
- 2 lb 2 oz Baby spinach, fresh (gently wash under running water if not prewashed)
Measure
- - - Tempeh, plain (see notes)
- 3 cups Teriyaki sauce
- 3 qt + ½ cup Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see notes)
- ⅓ cup Garlic powder
- 1 cup Onion, dehydrated, chopped (minced onions)
- ⅓ cup Vegetable oil
- 2 qt + 2½ cups Baby spinach, fresh (gently wash under running water if not prewashed)
Quantity
25 Servings
Weight
- 1 lb 9 oz Tempeh, plain (see notes)
- - - Teriyaki sauce
- 2 lb 14 oz Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see notes)
- - - Garlic powder
- 2 oz Onion, dehydrated, chopped (minced onions)
- - - Vegetable oil
- 1 lb 1 oz Baby spinach, fresh (gently wash under running water if not prewashed)
Measure
- - - Tempeh, plain (see notes)
- 1½ cups Teriyaki sauce
- 1 qt + 2¼ cups Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see notes)
- 2 Tbsp 2 tsp Garlic powder
- ½ cup Onion, dehydrated, chopped (minced onions)
- 2 Tbsp + 2 tsp Vegetable oil
- 1 qt + 1¼ cups Baby spinach, fresh (gently wash under running water if not prewashed)
50 Servings
Weight
- 3 lb 2 oz Tempeh, plain (see notes)
- - - Teriyaki sauce
- 5 lb 12 oz Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see notes)
- - - Garlic powder
- 4 oz Onion, dehydrated, chopped (minced onions)
- - - Vegetable oil
- 2 lb 2 oz Baby spinach, fresh (gently wash under running water if not prewashed)
Measure
- - - Tempeh, plain (see notes)
- 3 cups Teriyaki sauce
- 3 qt + ½ cup Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see notes)
- ⅓ cup Garlic powder
- 1 cup Onion, dehydrated, chopped (minced onions)
- ⅓ cup Vegetable oil
- 2 qt + 2½ cups Baby spinach, fresh (gently wash under running water if not prewashed)
*See Marketing Guide
Ingredients
25 Servings
Weight
- 1 lb 9 oz Tempeh, plain (see notes)
- - - Teriyaki sauce
- 2 lb 14 oz Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see notes)
- - - Garlic powder
- 2 oz Onion, dehydrated, chopped (minced onions)
- - - Vegetable oil
- 1 lb 1 oz Baby spinach, fresh (gently wash under running water if not prewashed)
Measure
- - - Tempeh, plain (see notes)
- 1½ cups Teriyaki sauce
- 1 qt + 2¼ cups Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see notes)
- 2 Tbsp 2 tsp Garlic powder
- ½ cup Onion, dehydrated, chopped (minced onions)
- 2 Tbsp + 2 tsp Vegetable oil
- 1 qt + 1¼ cups Baby spinach, fresh (gently wash under running water if not prewashed)
50 Servings
Weight
- 3 lb 2 oz Tempeh, plain (see notes)
- - - Teriyaki sauce
- 5 lb 12 oz Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see notes)
- - - Garlic powder
- 4 oz Onion, dehydrated, chopped (minced onions)
- - - Vegetable oil
- 2 lb 2 oz Baby spinach, fresh (gently wash under running water if not prewashed)
Measure
- - - Tempeh, plain (see notes)
- 3 cups Teriyaki sauce
- 3 qt + ½ cup Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see notes)
- ⅓ cup Garlic powder
- 1 cup Onion, dehydrated, chopped (minced onions)
- ⅓ cup Vegetable oil
- 2 qt + 2½ cups Baby spinach, fresh (gently wash under running water if not prewashed)
Quantity
25 Servings
Weight
- 1 lb 9 oz Tempeh, plain (see notes)
- - - Teriyaki sauce
- 2 lb 14 oz Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see notes)
- - - Garlic powder
- 2 oz Onion, dehydrated, chopped (minced onions)
- - - Vegetable oil
- 1 lb 1 oz Baby spinach, fresh (gently wash under running water if not prewashed)
Measure
- - - Tempeh, plain (see notes)
- 1½ cups Teriyaki sauce
- 1 qt + 2¼ cups Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see notes)
- 2 Tbsp 2 tsp Garlic powder
- ½ cup Onion, dehydrated, chopped (minced onions)
- 2 Tbsp + 2 tsp Vegetable oil
- 1 qt + 1¼ cups Baby spinach, fresh (gently wash under running water if not prewashed)
50 Servings
Weight
- 3 lb 2 oz Tempeh, plain (see notes)
- - - Teriyaki sauce
- 5 lb 12 oz Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see notes)
- - - Garlic powder
- 4 oz Onion, dehydrated, chopped (minced onions)
- - - Vegetable oil
- 2 lb 2 oz Baby spinach, fresh (gently wash under running water if not prewashed)
Measure
- - - Tempeh, plain (see notes)
- 3 cups Teriyaki sauce
- 3 qt + ½ cup Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see notes)
- ⅓ cup Garlic powder
- 1 cup Onion, dehydrated, chopped (minced onions)
- ⅓ cup Vegetable oil
- 2 qt + 2½ 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 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 10–12 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 ⅔ cup (#8 scoop; unpacked). Serve immediately, or keep warm at 140 °F or higher.
Nutrition INFORMATION
Sauteed Tempeh With Vegetables USDA Recipe for Child Care Centers
Amount Per Serving
0 ⅔ cup Sautéed Tempeh With Vegetables
Calories
112
Total Fat
5
g
8
%
Saturated Fat
1
g
6
%
Cholesterol
0
mg
0
%
Sodium
386
mg
17
%
Total Carbohydrate
12
g
4
%
Dietary Fiber
2
g
8
%
Total Sugars
1
g
1
%
Protein
8
g
16
%
Calcium
95
mg
10
%
Iron
2
mg
11
%
N/A=data not available
*Marketing Guide
Notes
- 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
25 Servings:
Weight: 7 lb 3 ozYield: 3 qt 2 cups
50 Servings:
Weight: 14 lb 6 ozYield: 1 gal 3 cups