Sauteed Tempe With Vegetables

Sautéed Tempeh With Vegetables USDA Recipe for Child Care Centers

Age Group: Ages 3-5
Serving Size: 25-50
Add more meat alternates to your menu. This meal provides an unexpected burst of flavor and texture.
CACFP CREDITING INFORMATION
¼ cup vegetable
½ oz eq meat alternate
SOURCE
Team Nutrition CACFP Easy Recipe Project
TeamNutrition.USDA.gov
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes

Ingredients
 

25 Servings

    Weight

    • 12½ oz Tempeh, plain (see notes)
    • - - Teriyaki sauce
    • 1 lb 7 oz Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see notes)
    • - - Garlic powder
    • 1 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)
    • ¾ cup Teriyaki sauce
    • 3⅛ cups Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see notes)
    • 1 Tbsp + 1 tsp Garlic powder
    • ¼ cup Onion, dehydrated, chopped (minced onions)
    • 1 Tbsp 1 tsp Vegetable oil
    • 1 qt + 1¼ cups Baby spinach, fresh (gently wash under running water if not prewashed)

    50 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
      • 2 lb 2 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
      • 2 qt + 2½ cups Baby spinach, fresh (gently wash under running water if not prewashed)

      Quantity
       

      25 Servings

        Weight

        • 12½ oz Tempeh, plain (see notes)
        • - - Teriyaki sauce
        • 1 lb 7 oz Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see notes)
        • - - Garlic powder
        • 1 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)
        • ¾ cup Teriyaki sauce
        • 3⅛ cups Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see notes)
        • 1 Tbsp + 1 tsp Garlic powder
        • ¼ cup Onion, dehydrated, chopped (minced onions)
        • 1 Tbsp 1 tsp Vegetable oil
        • 1 qt + 1¼ cups Baby spinach, fresh (gently wash under running water if not prewashed)

        50 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
          • 2 lb 2 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
          • 2 qt + 2½ cups Baby spinach, fresh (gently wash under running water if not prewashed)

          Ingredients
           

          25 Servings

            Weight

            • 12½ oz Tempeh, plain (see notes)
            • - - Teriyaki sauce
            • 1 lb 7 oz Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see notes)
            • - - Garlic powder
            • 1 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)
            • ¾ cup Teriyaki sauce
            • 3⅛ cups Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see notes)
            • 1 Tbsp + 1 tsp Garlic powder
            • ¼ cup Onion, dehydrated, chopped (minced onions)
            • 1 Tbsp 1 tsp Vegetable oil
            • 1 qt + 1¼ cups Baby spinach, fresh (gently wash under running water if not prewashed)

            50 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
              • 2 lb 2 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
              • 2 qt + 2½ cups Baby spinach, fresh (gently wash under running water if not prewashed)

              Quantity
               

              25 Servings

                Weight

                • 12½ oz Tempeh, plain (see notes)
                • - - Teriyaki sauce
                • 1 lb 7 oz Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see notes)
                • - - Garlic powder
                • 1 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)
                • ¾ cup Teriyaki sauce
                • 3⅛ cups Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see notes)
                • 1 Tbsp + 1 tsp Garlic powder
                • ¼ cup Onion, dehydrated, chopped (minced onions)
                • 1 Tbsp 1 tsp Vegetable oil
                • 1 qt + 1¼ cups Baby spinach, fresh (gently wash under running water if not prewashed)

                50 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
                  • 2 lb 2 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
                  • 2 qt + 2½ cups Baby spinach, fresh (gently wash under running water if not prewashed)
                  *See Marketing Guide

                  Ingredients
                   

                  25 Servings

                    Weight

                    • 12½ oz Tempeh, plain (see notes)
                    • - - Teriyaki sauce
                    • 1 lb 7 oz Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see notes)
                    • - - Garlic powder
                    • 1 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)
                    • ¾ cup Teriyaki sauce
                    • 3⅛ cups Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see notes)
                    • 1 Tbsp + 1 tsp Garlic powder
                    • ¼ cup Onion, dehydrated, chopped (minced onions)
                    • 1 Tbsp 1 tsp Vegetable oil
                    • 1 qt + 1¼ cups Baby spinach, fresh (gently wash under running water if not prewashed)

                    50 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
                      • 2 lb 2 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
                      • 2 qt + 2½ cups Baby spinach, fresh (gently wash under running water if not prewashed)

                      Quantity
                       

                      25 Servings

                        Weight

                        • 12½ oz Tempeh, plain (see notes)
                        • - - Teriyaki sauce
                        • 1 lb 7 oz Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see notes)
                        • - - Garlic powder
                        • 1 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)
                        • ¾ cup Teriyaki sauce
                        • 3⅛ cups Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see notes)
                        • 1 Tbsp + 1 tsp Garlic powder
                        • ¼ cup Onion, dehydrated, chopped (minced onions)
                        • 1 Tbsp 1 tsp Vegetable oil
                        • 1 qt + 1¼ cups Baby spinach, fresh (gently wash under running water if not prewashed)

                        50 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
                          • 2 lb 2 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
                          • 2 qt + 2½ cups Baby spinach, fresh (gently wash under running water if not prewashed)
                          *See Marketing Guide

                          Ingredients
                           

                          25 Servings

                            Weight

                            • 12½ oz Tempeh, plain (see notes)
                            • - - Teriyaki sauce
                            • 1 lb 7 oz Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see notes)
                            • - - Garlic powder
                            • 1 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)
                            • ¾ cup Teriyaki sauce
                            • 3⅛ cups Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see notes)
                            • 1 Tbsp + 1 tsp Garlic powder
                            • ¼ cup Onion, dehydrated, chopped (minced onions)
                            • 1 Tbsp 1 tsp Vegetable oil
                            • 1 qt + 1¼ cups Baby spinach, fresh (gently wash under running water if not prewashed)

                            50 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
                              • 2 lb 2 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
                              • 2 qt + 2½ cups Baby spinach, fresh (gently wash under running water if not prewashed)

                              Quantity
                               

                              25 Servings

                                Weight

                                • 12½ oz Tempeh, plain (see notes)
                                • - - Teriyaki sauce
                                • 1 lb 7 oz Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see notes)
                                • - - Garlic powder
                                • 1 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)
                                • ¾ cup Teriyaki sauce
                                • 3⅛ cups Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see notes)
                                • 1 Tbsp + 1 tsp Garlic powder
                                • ¼ cup Onion, dehydrated, chopped (minced onions)
                                • 1 Tbsp 1 tsp Vegetable oil
                                • 1 qt + 1¼ cups Baby spinach, fresh (gently wash under running water if not prewashed)

                                50 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
                                  • 2 lb 2 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
                                  • 2 qt + 2½ cups Baby spinach, fresh (gently wash under running water if not prewashed)
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  25 Servings

                                    Weight

                                    • 12½ oz Tempeh, plain (see notes)
                                    • - - Teriyaki sauce
                                    • 1 lb 7 oz Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see notes)
                                    • - - Garlic powder
                                    • 1 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)
                                    • ¾ cup Teriyaki sauce
                                    • 3⅛ cups Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see notes)
                                    • 1 Tbsp + 1 tsp Garlic powder
                                    • ¼ cup Onion, dehydrated, chopped (minced onions)
                                    • 1 Tbsp 1 tsp Vegetable oil
                                    • 1 qt + 1¼ cups Baby spinach, fresh (gently wash under running water if not prewashed)

                                    50 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
                                      • 2 lb 2 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
                                      • 2 qt + 2½ cups Baby spinach, fresh (gently wash under running water if not prewashed)

                                      Quantity
                                       

                                      25 Servings

                                        Weight

                                        • 12½ oz Tempeh, plain (see notes)
                                        • - - Teriyaki sauce
                                        • 1 lb 7 oz Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see notes)
                                        • - - Garlic powder
                                        • 1 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)
                                        • ¾ cup Teriyaki sauce
                                        • 3⅛ cups Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see notes)
                                        • 1 Tbsp + 1 tsp Garlic powder
                                        • ¼ cup Onion, dehydrated, chopped (minced onions)
                                        • 1 Tbsp 1 tsp Vegetable oil
                                        • 1 qt + 1¼ cups Baby spinach, fresh (gently wash under running water if not prewashed)

                                        50 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
                                          • 2 lb 2 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
                                          • 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 8–10 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 ⅓ cup (#12 scoop; unpacked). Serve immediately, or keep warm at 140 °F or higher.

                                          Nutrition INFORMATION

                                          Nutrition Facts
                                          Sautéed Tempeh With Vegetables USDA Recipe for Child Care Centers
                                          Amount Per Serving 0 ⅓ cup Sautéed Tempeh With Vegetables
                                          Calories 56 Calories from Fat 27
                                          % Daily Value*
                                          Total Fat 3g5%
                                          Saturated Fat 1g6%
                                          Cholesterol 0mg0%
                                          Sodium 193mg8%
                                          Total Carbohydrate 6g2%
                                          Dietary Fiber 1g4%
                                          Total Sugars 1g1%
                                          Protein 4g8%
                                          Calcium 47mg5%
                                          Iron 1mg6%
                                          *
                                          *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/cafp/policy.
                                          • Cauliflower rice is cauliflower that has been grated or cut into very small,
                                            rice-sized pieces.
                                          Yield / Volume
                                          25 Servings:
                                          Weight: 3 lb 10 oz
                                          Yield: 1 qt 3 cups
                                          50 Servings:
                                          Weight: 7 lb 4 oz
                                          Yield: 3 qt 2 cups