Southwest Tofu Scramble USDA Recipe for Adults in CACFP

Age Group: Adult
Serving Size: 25-50
Southwest Tofu Scramble is an exotic Asian and Indian influenced blend.
CACFP Adult Portion Crediting Information
2 cups (2 - 8 oz spoodles) provides ½ cup vegetable (⅛ cup additional vegetable, ⅜ cup other vegetable), 2 oz equivalent meat alternate, and 2 oz equivalent grains.
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Instructions
 

  • Rinse quinoa in a fine mesh strainer until water runs clear, not cloudy.
  • Combine quinoa and water in a large covered stock pot.
  • Bring to a boil. Reduce heat to low. Simmer uncovered for 10-15 minutes until water is completely absorbed.
    Note: When done, quinoa will be soft, and a white ring will pop out of the kernel. The white ring will only appear when it is fully cooked. Fluff.
  • Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
  • Pour 1 gal 1qt (about 7 lb 8 oz) quinoa into a steam table pan (12” x 20” x 2½”).
    For 25 servings, use 1 pan.
    For 50 servings, use 2 pans.
  • Critical Control Point: Hold for hot service at 140 °F or higher.
  • Set aside for step 12.
  • Press firm tofu for at least 30 minutes, drain and cut into small cubes.
  • Preheat oil in a large stockpot, add cubed tofu.
    Heat uncovered over medium heat for 3 minutes, stirring occasionally.
  • Add garlic, cumin, red pepper flakes, salt, pepper, curry powder, turmeric, bell peppers, onions,and spinach. Heat uncovered over medium heat for 1-2 minutes, stirring constantly.
  • Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
  • Pour 1 gal 1½ qt (11 lb 9 oz) tofu vegetable mixture over cooked quinoa. Stir well.
    For 25 servings, use 1 pan.
    For 50 servings, use 2 pans.
  • Critical Control Point: Hold for hot service at 140 °F or higher.
  • Serve 2 cups (portion with 8 oz spoodle twice).

Nutrition INFORMATION

Nutrition Facts
Southwest Tofu Scramble USDA Recipe for Adults in CACFP
Amount Per Serving 2 cups (2 – 8 oz spoodles)
Calories 230 Calories from Fat 81
% Daily Value*
Total Fat 9g14%
Saturated Fat 1g6%
Cholesterol 0mg0%
Sodium 218mg9%
Potassium 290mg8%
Total Carbohydrate 18g6%
Dietary Fiber 3g13%
Total Sugars 2g2%
Protein 16g32%
Vitamin C 57mg69%
Vitamin D 0IU0%
Calcium 205mg21%
Iron 5mg28%
Vitamin A 130mcg
*
*Marketing Guide
25 Servings:
Fresh bell pepper: 2 lb 7 oz
Fresh green onion: 1 lb 4 oz
Fresh spinach: 1 lb
50 Servings:
Fresh bell pepper: 4 lb 14 oz
Fresh green onion: 2 lb 8 oz
Fresh spinach: 2 lb

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Cooking Process #2: Same Day Service.
Yield / Volume
25 Servings:
About 18 lb
About 2 gal 2 qt 1 cup/1 steam table pan (12" x 20" x 4")
50 Servings:
About 36 lb
About 5 gal 2 cups /2 steam table pans (12" x 20" x 4")