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Southwest Tofu Scramble USDA Recipe for Adults in CACFP

Southwest Tofu Scramble is an exotic Asian and Indian influenced blend.
CACFP Adult Portion Crediting Information
2 cups (2 - 8 oz spoodles) provides ½ cup vegetable (⅛ cup additional vegetable, ⅜ cup other vegetable), 2 oz equivalent meat alternate, and 2 oz equivalent grains.
Course: Breakfast, vegetarian
Cuisine: Indian
Keyword: CACFP
Age Group: Adult
Serving Size: 25-50
Program Type: CACFP
Program Meal Type: Breakfast
Conventional Meal Category: Vegetarian, Main Dish (Entrée), Plant-based
Program Meal Component: Grains, Vegetables, Meat Alternates
Vegetable Subgroup: Other Vegetables
Meal Service Temperature: Hot
Cooking Method: Boil, Sauté
Season: Fall, Spring
25 Servings
Calories: 230

Ingredients

25 Servings

    Weight

    • 3 lb 2 oz Quinoa
    • - - Water
    • - - Olive oil
    • 7 lb Tofu, firm, drained
    • - - Garlic, minced
    • - - Ground cumin
    • - - Crushed red pepper flakes
    • - - Salt
    • - - Ground black pepper
    • - - Curry powder
    • - - Ground turmeric
    • 1 lb 12 oz *Fresh red bell peppers, diced
    • 1 lb *Fresh green onions,diced, top and bottoms
    • 1 lb *Spinach, fresh, diced

    Measure

    • 2 qt Quinoa
    • 2 qt 2 cups Water
    • 3 Tbsp Olive oil
    • 1 gal 3 cups Tofu, firm , drained
    • 3 Tbsp Garlic, minced
    • 1½ Tbsp Ground cumin
    • 2 tsp Crushed red pepper flakes
    • 2 tsp Salt
    • ½ tsp Ground black pepper
    • 2 Tbsp Curry powder
    • 2 Tbsp ½ tsp Ground turmeric
    • 1 qt 2 cups *Fresh red bell peppers, diced
    • 1 qt 3 cups *Fresh green onions,diced, top and bottoms
    • 1 gal *Spinach, fresh, diced

    50 Servings

      Weight

      • 6 lb 4 oz Quinoa
      • - - Water
      • - - Olive oil
      • 14 lb Tofu, firm, drained
      • - - Garlic, minced
      • - - Ground cumin
      • - - Crushed red pepper flakes
      • - - Salt
      • - - Ground black pepper
      • - - Curry powder
      • - - Ground turmeric
      • 3 lb 8 oz *Fresh red bell peppers, diced
      • 2 lb *Fresh green onions, diced, top and bottoms
      • 2 lb *Spinach, fresh, diced

      Measure

      • 1 gal Quinoa
      • 1 gal 1 qt Water
      • ⅓ cup 2 tsp Olive oil
      • 2 gal 1 qt 2 cups Tofu, firm, drained
      • ¼ cup 2 Tbsp Garlic. minced
      • 3 Tbsp Ground cumin
      • 1 Tbsp 1 tsp Crushed red pepper flakes
      • 1 Tbsp 1 tsp Salt
      • 1 tsp Ground black pepper
      • ¼ cup Curry powder
      • ¼ cup 1 tsp Ground turmeric
      • 3 qt *Fresh red bell peppers, diced
      • 3 qt 2 cups *Fresh green onions, diced, top and bottoms
      • 2 gal *Spinach, fresh, diced

      -

      25 Servings

        Weight

        • 3 lb 2 oz Quinoa
        • - - Water
        • - - Olive oil
        • 7 lb Tofu, firm, drained
        • - - Garlic, minced
        • - - Ground cumin
        • - - Crushed red pepper flakes
        • - - Salt
        • - - Ground black pepper
        • - - Curry powder
        • - - Ground turmeric
        • 1 lb 12 oz *Fresh red bell peppers, diced
        • 1 lb *Fresh green onions,diced, top and bottoms
        • 1 lb *Spinach, fresh, diced

        Measure

        • 2 qt Quinoa
        • 2 qt 2 cups Water
        • 3 Tbsp Olive oil
        • 1 gal 3 cups Tofu, firm , drained
        • 3 Tbsp Garlic, minced
        • 1½ Tbsp Ground cumin
        • 2 tsp Crushed red pepper flakes
        • 2 tsp Salt
        • ½ tsp Ground black pepper
        • 2 Tbsp Curry powder
        • 2 Tbsp ½ tsp Ground turmeric
        • 1 qt 2 cups *Fresh red bell peppers, diced
        • 1 qt 3 cups *Fresh green onions,diced, top and bottoms
        • 1 gal *Spinach, fresh, diced

        50 Servings

          Weight

          • 6 lb 4 oz Quinoa
          • - - Water
          • - - Olive oil
          • 14 lb Tofu, firm, drained
          • - - Garlic, minced
          • - - Ground cumin
          • - - Crushed red pepper flakes
          • - - Salt
          • - - Ground black pepper
          • - - Curry powder
          • - - Ground turmeric
          • 3 lb 8 oz *Fresh red bell peppers, diced
          • 2 lb *Fresh green onions, diced, top and bottoms
          • 2 lb *Spinach, fresh, diced

          Measure

          • 1 gal Quinoa
          • 1 gal 1 qt Water
          • ⅓ cup 2 tsp Olive oil
          • 2 gal 1 qt 2 cups Tofu, firm, drained
          • ¼ cup 2 Tbsp Garlic. minced
          • 3 Tbsp Ground cumin
          • 1 Tbsp 1 tsp Crushed red pepper flakes
          • 1 Tbsp 1 tsp Salt
          • 1 tsp Ground black pepper
          • ¼ cup Curry powder
          • ¼ cup 1 tsp Ground turmeric
          • 3 qt *Fresh red bell peppers, diced
          • 3 qt 2 cups *Fresh green onions, diced, top and bottoms
          • 2 gal *Spinach, fresh, diced

          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 only appear when it is fully cooked. Fluff.
          • Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
          • Pour 1 gal 1qt (about 7 lb 8 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 or higher.
          • Set aside for step 12.
          • Press firm tofu for at least 30 minutes, drain and cut into small cubes.
          • Preheat oil in a large stockpot, 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 uncovered over medium heat for 1-2 minutes, stirring constantly.
          • Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
          • Pour 1 gal 1½ qt (11 lb 9 oz) tofu vegetable mixture over cooked quinoa. Stir well.
            For 25 servings, use 1 pan.
            For 50 servings, use 2 pans.
          • Critical Control Point: Hold for hot service at 140 °F or higher.
          • Serve 2 cups (portion with 8 oz spoodle twice).

          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.

          Nutrition

          Serving: 2cups (2 – 8 oz spoodles) | Calories: 230 | Total Carbohydrate: 18g | Protein: 16g | Total Fat: 9g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 218mg | Potassium: 290mg | Dietary Fiber: 3g | Total Sugars: 2g | Vitamin C: 57mg | Vitamin D: 0IU | Calcium: 205mg | Iron: 5mg | Vitamin A: 130mcg