Sauteed Tempeh With Vegetables

Sautéed Tempeh With Vegetables USDA Recipe for Family Child Care Centers

Age Group: Ages 6-18
Serving Size: 6
Add more meat alternates to your menu. This meal provides an unexpected burst of flavor and texture.
⅔ cup vegetables
1 oz eq meat alternate
Team Nutrition CACFP Easy Recipe Project
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes


  • 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 ⅔ cup (unpacked). Serve immediately, or keep warm at 140 °F or higher.


Nutrition Facts
Sautéed Tempeh With Vegetables USDA Recipe for Family Child Care Centers
Amount Per Serving 0 ⅔ cup Sauteed Tempeh With Vegetables
Calories 112 Calories from Fat 45
% Daily Value*
Total Fat 5g8%
Saturated Fat 1g6%
Cholesterol 0mg0%
Sodium 386mg17%
Total Carbohydrate 12g4%
Dietary Fiber 2g8%
Total Sugars 1g1%
Protein 8g16%
Calcium 95mg10%
Iron 2mg11%
*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 “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
  • Cauliflower rice is cauliflower that has been grated or cut into very small, rice-sized pieces.
Yield / Volume