Sauteed Tempeh With Vegetables

Sautéed Tempeh With Vegetables for Ages 6-18

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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Add to Cookbook https://theicn.org/cnrb/cnrbstaging2022/pdfs/NEPB-Lunch-Supper-6-18yr_6serving/Sauteed Tempeh with Vegetables 6-18 family.pdf

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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 for Ages 6-18
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