Southwest Tofu Scramble USDA Recipe for Child Care Centers

Age Group: Ages 6-18
Serving Size: 25-50
Tofu, quinoa, and colorful peppers blend with curry and Mexican spices to create a healthy and filling vegetarian way to start your day!
CACFP CREDITING INFORMATION
³⁄4 cup (6 fl oz spoodle) provides 1.0 oz equivalent meat alternate, ¹⁄8 cup vegetable and 0.75 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 appear only when it is fully cooked. Fluff.
  • Critical Control Point: Heat to 140 °F for at least 15 seconds.
  • Pour 3 qt (about 3 lb 14 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.
  • Set aside for step 11.
  • In a large stock pot, add oil and crumbled tofu. Heat uncovered over medium heat for 2–3 minutes, stirring occasionally.
  • Add garlic, cumin, red pepper flakes, salt, pepper, turmeric, bell peppers, and onions. Heat uncovered over medium heat for 1–2 minutes, stirring constantly.
  • Critical Control Point: Heat to 140 °F for at least 15 seconds.
  • Pour 3 qt (4 lb 9 oz) vegetable mixture over each pan. Stir well to combine.
    For 25 servings, use 1 pan.
    For 50 servings, use 2 pans.
  • Critical Control Point: Hold for hot service at 140 °F.
  • Portion with 6 fl oz spoodle (³⁄4 cup).

Nutrition INFORMATION

Nutrition Facts
Southwest Tofu Scramble USDA Recipe for Child Care Centers
Amount Per Serving 0 ³⁄4 cup (6 fl oz spoodle)
Calories 82 Calories from Fat 27
% Daily Value*
Total Fat 3g5%
Cholesterol 0mg0%
Sodium 194mg8%
Potassium 116mg3%
Total Carbohydrate 9g3%
Dietary Fiber 1g4%
Total Sugars 1g1%
Protein 4g8%
Vitamin D 0IU0%
Calcium 51mg5%
Iron 2mg11%
*
*Marketing Guide
25 Servings:
Mature green onions: 10 oz
Red bell peppers: 1 lb 4 oz
50 Servings:
Mature green onions: 1 lb 4 oz
Red bell peppers: 2 lb 8 oz

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 7 lb 11 oz
About 3 qt 3¹⁄3 cups/1 steam table pan (12′′ x 20′′ x 2½′′)
50 Servings:
About 15 lb 6 oz
About 1 gal 3 qt 2¾ cups/2 steam table pans (12′′ x 20′′ x 2½′′)