Sauteed Tempeh With Vegetables

Sautéed Tempeh With Vegetables USDA Recipe for Family 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 vegetables
1 oz eq meat alternate
SOURCE
Team Nutrition CACFP Easy Recipe Project
TeamNutrition.USDA.gov
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Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins

Ingredients
 

  • 6 oz Tempeh, plain (see chef tips)
  • ¼ cup + 2 Tbsp Teriyaki sauce
  • 2 cups + 1 Tbsp Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see chef tips)
  • 2 tsp Garlic powder
  • 2 Tbsp onion, dehydrated, chopped (minced onions)
  • 2 tsp Vegetable oil
  • 2 ½ cups Baby spinach, fresh (gently wash under running water if not prewashed)

Quantity
 

  • 6 oz Tempeh, plain (see chef tips)
  • ¼ cup + 2 Tbsp Teriyaki sauce
  • 2 cups + 1 Tbsp Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see chef tips)
  • 2 tsp Garlic powder
  • 2 Tbsp onion, dehydrated, chopped (minced onions)
  • 2 tsp Vegetable oil
  • 2 ½ cups Baby spinach, fresh (gently wash under running water if not prewashed)

Ingredients
 

  • 6 oz Tempeh, plain (see chef tips)
  • ¼ cup + 2 Tbsp Teriyaki sauce
  • 2 cups + 1 Tbsp Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see chef tips)
  • 2 tsp Garlic powder
  • 2 Tbsp onion, dehydrated, chopped (minced onions)
  • 2 tsp Vegetable oil
  • 2 ½ cups Baby spinach, fresh (gently wash under running water if not prewashed)

Quantity
 

  • 6 oz Tempeh, plain (see chef tips)
  • ¼ cup + 2 Tbsp Teriyaki sauce
  • 2 cups + 1 Tbsp Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see chef tips)
  • 2 tsp Garlic powder
  • 2 Tbsp onion, dehydrated, chopped (minced onions)
  • 2 tsp Vegetable oil
  • 2 ½ cups Baby spinach, fresh (gently wash under running water if not prewashed)
*See Marketing Guide

Ingredients
 

  • 6 oz Tempeh, plain (see chef tips)
  • ¼ cup + 2 Tbsp Teriyaki sauce
  • 2 cups + 1 Tbsp Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see chef tips)
  • 2 tsp Garlic powder
  • 2 Tbsp onion, dehydrated, chopped (minced onions)
  • 2 tsp Vegetable oil
  • 2 ½ cups Baby spinach, fresh (gently wash under running water if not prewashed)

Quantity
 

  • 6 oz Tempeh, plain (see chef tips)
  • ¼ cup + 2 Tbsp Teriyaki sauce
  • 2 cups + 1 Tbsp Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see chef tips)
  • 2 tsp Garlic powder
  • 2 Tbsp onion, dehydrated, chopped (minced onions)
  • 2 tsp Vegetable oil
  • 2 ½ cups Baby spinach, fresh (gently wash under running water if not prewashed)
*See Marketing Guide

Ingredients
 

  • 6 oz Tempeh, plain (see chef tips)
  • ¼ cup + 2 Tbsp Teriyaki sauce
  • 2 cups + 1 Tbsp Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see chef tips)
  • 2 tsp Garlic powder
  • 2 Tbsp onion, dehydrated, chopped (minced onions)
  • 2 tsp Vegetable oil
  • 2 ½ cups Baby spinach, fresh (gently wash under running water if not prewashed)

Quantity
 

  • 6 oz Tempeh, plain (see chef tips)
  • ¼ cup + 2 Tbsp Teriyaki sauce
  • 2 cups + 1 Tbsp Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see chef tips)
  • 2 tsp Garlic powder
  • 2 Tbsp onion, dehydrated, chopped (minced onions)
  • 2 tsp Vegetable oil
  • 2 ½ cups Baby spinach, fresh (gently wash under running water if not prewashed)
*See Marketing Guide

Ingredients
 

  • 6 oz Tempeh, plain (see chef tips)
  • ¼ cup + 2 Tbsp Teriyaki sauce
  • 2 cups + 1 Tbsp Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see chef tips)
  • 2 tsp Garlic powder
  • 2 Tbsp onion, dehydrated, chopped (minced onions)
  • 2 tsp Vegetable oil
  • 2 ½ cups Baby spinach, fresh (gently wash under running water if not prewashed)

Quantity
 

  • 6 oz Tempeh, plain (see chef tips)
  • ¼ cup + 2 Tbsp Teriyaki sauce
  • 2 cups + 1 Tbsp Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see chef tips)
  • 2 tsp Garlic powder
  • 2 Tbsp onion, dehydrated, chopped (minced onions)
  • 2 tsp Vegetable oil
  • 2 ½ 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 ⅔ 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 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 Carbohydrates 12g4%
Dietary Fiber 2g8%
Total Sugars 1g1%
Protein 8g16%
Calcium 95mg10%
Iron 2mg11%
*
*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