Southwest Tofu Scramble USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
Tofu, quinoa, and colorful peppers blend with curry and Mexican spices to create a healthy and filling vegetarian way to start your day!
NSLP/SBP CREDITING INFORMATION
³⁄4 cup (6 fl oz spoodle) provides 1 oz equivalent meat alternate, ¹⁄8 cup additional vegetable and 0.75 oz equivalent grains.
3 from 3 votes

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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 135 °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 50 servings, use 2 pans.
    For 100 servings, use 4 pans.
  • Critical Control Point: Hold for hot service at 135 °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 135 °F for at least 15 seconds.
  • Pour 3 qt (4 lb 9 oz) vegetable mixture over each pan. Stir well to combine.
    For 50 servings, use 2 pans.
    For 100 servings, use 4 pans.
  • Critical Control Point: Hold for hot service at 135 °F.
  • Portion with 6 fl oz spoodle (³⁄4 cup).

Nutrition INFORMATION

Southwest Tofu Scramble USDA Recipe for Schools
Amount Per Serving
 
0 ³⁄4 cup (6 fl oz spoodle)
Calories
82
Total Fat
 
3
g
5
%
Cholesterol
 
0
mg
0
%
Sodium
 
194
mg
8
%
Total Carbohydrate
 
9
g
3
%
Dietary Fiber
 
1
g
4
%
Total Sugars
 
1
g
1
%
Protein
 
4
g
8
%
Vitamin D
 
0
IU
0
%
Calcium
 
51
mg
5
%
Iron
 
2
mg
11
%
Potassium
 
116
mg
3
%
N/A=data not available
*Marketing Guide
50 Servings:
Mature green onions: 1 lb 4 oz
Red bell peppers: 2 lb 8 oz
100 Servings:
Mature green onions: 2 lb 8 oz
Red bell peppers: 5 lb

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
50 Servings:
About 15 lb 6 oz
About 1 gal 3 qt 2¾ cup/2 steam table pans (12" x 20" x 2½")
100 Servings:
About 30 lb 12 oz
About 3 gal 3 qt 1½ cup/4 steam table pans (12" x 20" x 2½")