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Southwest Tofu Scramble USDA Recipe for Family Child Care

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.
Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Course: Breakfast, vegetarian
Keyword: Recipes for Home
Age Group: Ages 3-5, Ages 6-18
Serving Size: 6
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
6 Servings
Calories: 150

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

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  • 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

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

Serving: 1¼ cup (8 oz and 2 oz spoodles) | Calories: 150 | Total Carbohydrate: 12g | Protein: 11g | Total Fat: 6g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 217mg | Potassium: 229mg | Dietary Fiber: 2g | Total Sugars: 2g | Vitamin C: 51mg | Vitamin D: 0IU | Calcium: 180mg | Iron: 325mg | Vitamin A: 127mcg