Sautéed Tempeh With Vegetables for Ages 3-5
Ingredients
- 3 oz Tempeh, plain (see chef tips)
- 3 Tbsp Teriyaki sauce
- 1 ¼ cups + 2 Tbsp Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see chef tips)
- 1 tsp Garlic powder
- 1 Tbsp Onion, dehydrated, chopped (minced onions)
- 1 tsp Vegetable oil
- 1 ¼ cups Baby spinach, fresh (gently wash under running water if not prewashed)
Quantity
- 3 oz Tempeh, plain (see chef tips)
- 3 Tbsp Teriyaki sauce
- 1 ¼ cups + 2 Tbsp Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see chef tips)
- 1 tsp Garlic powder
- 1 Tbsp Onion, dehydrated, chopped (minced onions)
- 1 tsp Vegetable oil
- 1 ¼ cups Baby spinach, fresh (gently wash under running water if not prewashed)
Ingredients
- 3 oz Tempeh, plain (see chef tips)
- 3 Tbsp Teriyaki sauce
- 1 ¼ cups + 2 Tbsp Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see chef tips)
- 1 tsp Garlic powder
- 1 Tbsp Onion, dehydrated, chopped (minced onions)
- 1 tsp Vegetable oil
- 1 ¼ cups Baby spinach, fresh (gently wash under running water if not prewashed)
Quantity
- 3 oz Tempeh, plain (see chef tips)
- 3 Tbsp Teriyaki sauce
- 1 ¼ cups + 2 Tbsp Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see chef tips)
- 1 tsp Garlic powder
- 1 Tbsp Onion, dehydrated, chopped (minced onions)
- 1 tsp Vegetable oil
- 1 ¼ cups Baby spinach, fresh (gently wash under running water if not prewashed)
Ingredients
- 3 oz Tempeh, plain (see chef tips)
- 3 Tbsp Teriyaki sauce
- 1 ¼ cups + 2 Tbsp Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see chef tips)
- 1 tsp Garlic powder
- 1 Tbsp Onion, dehydrated, chopped (minced onions)
- 1 tsp Vegetable oil
- 1 ¼ cups Baby spinach, fresh (gently wash under running water if not prewashed)
Quantity
- 3 oz Tempeh, plain (see chef tips)
- 3 Tbsp Teriyaki sauce
- 1 ¼ cups + 2 Tbsp Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see chef tips)
- 1 tsp Garlic powder
- 1 Tbsp Onion, dehydrated, chopped (minced onions)
- 1 tsp Vegetable oil
- 1 ¼ cups Baby spinach, fresh (gently wash under running water if not prewashed)
Ingredients
- 3 oz Tempeh, plain (see chef tips)
- 3 Tbsp Teriyaki sauce
- 1 ¼ cups + 2 Tbsp Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see chef tips)
- 1 tsp Garlic powder
- 1 Tbsp Onion, dehydrated, chopped (minced onions)
- 1 tsp Vegetable oil
- 1 ¼ cups Baby spinach, fresh (gently wash under running water if not prewashed)
Quantity
- 3 oz Tempeh, plain (see chef tips)
- 3 Tbsp Teriyaki sauce
- 1 ¼ cups + 2 Tbsp Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see chef tips)
- 1 tsp Garlic powder
- 1 Tbsp Onion, dehydrated, chopped (minced onions)
- 1 tsp Vegetable oil
- 1 ¼ cups Baby spinach, fresh (gently wash under running water if not prewashed)
Ingredients
- 3 oz Tempeh, plain (see chef tips)
- 3 Tbsp Teriyaki sauce
- 1 ¼ cups + 2 Tbsp Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see chef tips)
- 1 tsp Garlic powder
- 1 Tbsp Onion, dehydrated, chopped (minced onions)
- 1 tsp Vegetable oil
- 1 ¼ cups Baby spinach, fresh (gently wash under running water if not prewashed)
Quantity
- 3 oz Tempeh, plain (see chef tips)
- 3 Tbsp Teriyaki sauce
- 1 ¼ cups + 2 Tbsp Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see chef tips)
- 1 tsp Garlic powder
- 1 Tbsp Onion, dehydrated, chopped (minced onions)
- 1 tsp Vegetable oil
- 1 ¼ cups Baby spinach, fresh (gently wash under running water if not prewashed)
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 ⅓ cup (unpacked). Serve immediately, or keep warm at 140 °F or higher.
Nutrition INFORMATION