Southwest Tofu Scramble USDA Recipe for Family Child Care

Age Group: Ages 3-5, Ages 6-18
Serving Size: 6
Southwest Tofu Scramble is an exotic Asian and Indian influenced blend of quinoa, tofu, red bell pepper, green onions, and spinach.
CACFP Home Childcare Crediting Information
1¼ cup (1 cup and ¼ cup measuring cups or 8 oz and 2 oz spoodles) provides ½ cup vegetable (⅛ cup dark green vegetable, ⅜ cup other vegetable), 1 oz equivalent meat alternate, and 1 oz equivalent grains.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes

Ingredients
 

  • 1 cup or 7 oz Quinoa, uncooked
  • 1½ cup Water
  • 1 tsp Olive oil
  • 2½ cup or 1 lb Firm tofu
  • 2 tsp Garlic, minced
  • 1 tsp Ground cumin
  • ¼ tsp Red pepper flakes
  • ½ tsp Salt
  • ¼ tsp Black pepper
  • ½ tsp Curry powder
  • ½ tsp Turmeric
  • 1 cup or 6 oz Fresh red bell pepper, diced
  • 2 cups or 4 oz Fresh green onions, diced, tops and bottoms
  • 1 qt or 4 oz Fresh spinach, coarsely chopped

Quantity
 

  • 1 cup or 7 oz Quinoa, uncooked
  • 1½ cup Water
  • 1 tsp Olive oil
  • 2½ cup or 1 lb Firm tofu
  • 2 tsp Garlic, minced
  • 1 tsp Ground cumin
  • ¼ tsp Red pepper flakes
  • ½ tsp Salt
  • ¼ tsp Black pepper
  • ½ tsp Curry powder
  • ½ tsp Turmeric
  • 1 cup or 6 oz Fresh red bell pepper, diced
  • 2 cups or 4 oz Fresh green onions, diced, tops and bottoms
  • 1 qt or 4 oz Fresh spinach, coarsely chopped

Ingredients
 

  • 1 cup or 7 oz Quinoa, uncooked
  • 1½ cup Water
  • 1 tsp Olive oil
  • 2½ cup or 1 lb Firm tofu
  • 2 tsp Garlic, minced
  • 1 tsp Ground cumin
  • ¼ tsp Red pepper flakes
  • ½ tsp Salt
  • ¼ tsp Black pepper
  • ½ tsp Curry powder
  • ½ tsp Turmeric
  • 1 cup or 6 oz Fresh red bell pepper, diced
  • 2 cups or 4 oz Fresh green onions, diced, tops and bottoms
  • 1 qt or 4 oz Fresh spinach, coarsely chopped

Quantity
 

  • 1 cup or 7 oz Quinoa, uncooked
  • 1½ cup Water
  • 1 tsp Olive oil
  • 2½ cup or 1 lb Firm tofu
  • 2 tsp Garlic, minced
  • 1 tsp Ground cumin
  • ¼ tsp Red pepper flakes
  • ½ tsp Salt
  • ¼ tsp Black pepper
  • ½ tsp Curry powder
  • ½ tsp Turmeric
  • 1 cup or 6 oz Fresh red bell pepper, diced
  • 2 cups or 4 oz Fresh green onions, diced, tops and bottoms
  • 1 qt or 4 oz Fresh spinach, coarsely chopped
*See Marketing Guide

Ingredients
 

  • 1 cup or 7 oz Quinoa, uncooked
  • 1½ cup Water
  • 1 tsp Olive oil
  • 2½ cup or 1 lb Firm tofu
  • 2 tsp Garlic, minced
  • 1 tsp Ground cumin
  • ¼ tsp Red pepper flakes
  • ½ tsp Salt
  • ¼ tsp Black pepper
  • ½ tsp Curry powder
  • ½ tsp Turmeric
  • 1 cup or 6 oz Fresh red bell pepper, diced
  • 2 cups or 4 oz Fresh green onions, diced, tops and bottoms
  • 1 qt or 4 oz Fresh spinach, coarsely chopped

Quantity
 

  • 1 cup or 7 oz Quinoa, uncooked
  • 1½ cup Water
  • 1 tsp Olive oil
  • 2½ cup or 1 lb Firm tofu
  • 2 tsp Garlic, minced
  • 1 tsp Ground cumin
  • ¼ tsp Red pepper flakes
  • ½ tsp Salt
  • ¼ tsp Black pepper
  • ½ tsp Curry powder
  • ½ tsp Turmeric
  • 1 cup or 6 oz Fresh red bell pepper, diced
  • 2 cups or 4 oz Fresh green onions, diced, tops and bottoms
  • 1 qt or 4 oz Fresh spinach, coarsely chopped
*See Marketing Guide

Ingredients
 

  • 1 cup or 7 oz Quinoa, uncooked
  • 1½ cup Water
  • 1 tsp Olive oil
  • 2½ cup or 1 lb Firm tofu
  • 2 tsp Garlic, minced
  • 1 tsp Ground cumin
  • ¼ tsp Red pepper flakes
  • ½ tsp Salt
  • ¼ tsp Black pepper
  • ½ tsp Curry powder
  • ½ tsp Turmeric
  • 1 cup or 6 oz Fresh red bell pepper, diced
  • 2 cups or 4 oz Fresh green onions, diced, tops and bottoms
  • 1 qt or 4 oz Fresh spinach, coarsely chopped

Quantity
 

  • 1 cup or 7 oz Quinoa, uncooked
  • 1½ cup Water
  • 1 tsp Olive oil
  • 2½ cup or 1 lb Firm tofu
  • 2 tsp Garlic, minced
  • 1 tsp Ground cumin
  • ¼ tsp Red pepper flakes
  • ½ tsp Salt
  • ¼ tsp Black pepper
  • ½ tsp Curry powder
  • ½ tsp Turmeric
  • 1 cup or 6 oz Fresh red bell pepper, diced
  • 2 cups or 4 oz Fresh green onions, diced, tops and bottoms
  • 1 qt or 4 oz Fresh spinach, coarsely chopped
*See Marketing Guide

Ingredients
 

  • 1 cup or 7 oz Quinoa, uncooked
  • 1½ cup Water
  • 1 tsp Olive oil
  • 2½ cup or 1 lb Firm tofu
  • 2 tsp Garlic, minced
  • 1 tsp Ground cumin
  • ¼ tsp Red pepper flakes
  • ½ tsp Salt
  • ¼ tsp Black pepper
  • ½ tsp Curry powder
  • ½ tsp Turmeric
  • 1 cup or 6 oz Fresh red bell pepper, diced
  • 2 cups or 4 oz Fresh green onions, diced, tops and bottoms
  • 1 qt or 4 oz Fresh spinach, coarsely chopped

Quantity
 

  • 1 cup or 7 oz Quinoa, uncooked
  • 1½ cup Water
  • 1 tsp Olive oil
  • 2½ cup or 1 lb Firm tofu
  • 2 tsp Garlic, minced
  • 1 tsp Ground cumin
  • ¼ tsp Red pepper flakes
  • ½ tsp Salt
  • ¼ tsp Black pepper
  • ½ tsp Curry powder
  • ½ tsp Turmeric
  • 1 cup or 6 oz Fresh red bell pepper, diced
  • 2 cups or 4 oz Fresh green onions, diced, tops and bottoms
  • 1 qt or 4 oz Fresh spinach, coarsely chopped
*See Marketing Guide

Instructions
 

  • Rinse quinoa in a fine mesh strainer until water runs clear, not cloudy.
  • Combine quinoa and water in a large saucepan. Place on medium-high heat.
  • Bring to a boil. Reduce heat to low. Simmer uncovered for 10-15 minutes until water is completely absorbed. Fluff.
    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.
  • Drain, and pour 3 cups of quinoa into a large bowl.
  • Critical Control Point: Hold for hot service at 140 °F or higher for at least 15 seconds.
    Set aside for step 10.
  • Press tofu for at least 30 minutes, drain and cut into small cubes.
  • Preheat oil in a large saucepan, 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 tofu vegetable mixture uncovered over medium high heat for 3 minutes, stirring constantly.
  • Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
  • Pour tofu vegetable mixture over cooked quinoa. Stir well.
  • Critical Control Point: Hold at 140 °F or higher until served.
  • Serve 1¼ cups (portion with 1 cup and ¼ cup measuring cups or 8 oz spoodle and 2 oz spoodle).

Nutrition INFORMATION

Nutrition Facts
Southwest Tofu Scramble USDA Recipe for Family Child Care
Amount Per Serving 1 ¼ cup (8 oz and 2 oz spoodles)
Calories 150 Calories from Fat 54
% Daily Value*
Total Fat 6g9%
Saturated Fat 1g6%
Cholesterol 0mg0%
Sodium 217mg9%
Potassium 229mg7%
Total Carbohydrate 12g4%
Dietary Fiber 2g8%
Total Sugars 2g2%
Protein 11g22%
Vitamin C 51mg62%
Vitamin D 0IU0%
Calcium 180mg18%
Iron 325mg1806%
Vitamin A 127mcg
*
*Marketing Guide
Yield / Volume