Sauteed Tempeh With Vegetables

Sauteed Tempeh With Vegetables USDA Recipe for Child Care Centers

Add more meat alternates to your menu. This meal provides an unexpected burst of flavor and texture.
CACFP CREDITING INFORMATION
⅔ cup vegetable
1 oz eq meat alternate
SOURCE
Team Nutrition CACFP Easy Recipe Project
TeamNutrition.USDA.gov
No ratings yet
Add to Cookbook https://theicn.org/cnrb/pdfs/NEPB-Lunch-Supper-6-18yr_25-50serving/Sauteed Tempeh With Vegetables Quantity 6-18.pdf

*You must be a registered user to use this feature, please click "Login" at the top right corner and then proceed

or
click here to create an account.

Prep Time 25 mins
Cook Time 40 mins
Total Time 1 hr 5 mins

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

                                          Nutrition Facts
                                          Sauteed Tempeh With Vegetables USDA Recipe for Child Care Centers
                                          Amount Per Serving 0 ⅔ cup Sautéed Tempeh With Vegetables
                                          Calories 112 Calories from Fat 45
                                          % Daily Value*
                                          Total Fat 5g8%
                                          Saturated Fat 1g6%
                                          Cholesterol 0mg0%
                                          Sodium 386mg17%
                                          Total Carbohydrates 12g4%
                                          Dietary Fiber 2g8%
                                          Total Sugars 1g1%
                                          Protein 8g16%
                                          Calcium 95mg10%
                                          Iron 2mg11%
                                          *
                                          *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 oz

                                          Yield: 3 qt 2 cups

                                          50 Servings:

                                          Weight: 14 lb 6 oz

                                          Yield: 1 gal 3 cups