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5 from 1 vote

Southwest Tofu Scramble USDA Recipe for Schools

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.
Course: Breakfast, vegetarian
Keyword: Schools
Age Group: Ages 6-18
Serving Size: 50-100
Program Type: School Meals
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
50 Servings
Calories: 82

Ingredients

50 Servings

    Weight

    • 3 lb 2 oz Quinoa
    • - - Water
    • - - Olive oil
    • 7 lb Tofu, firm, crumbled
    • - - Garlic, minced
    • - - Cumin, ground
    • - - Red pepper flakes, crushed
    • - - Salt
    • - - Black pepper, ground
    • - - Turmeric, ground
    • 2 lb *Red bell pepper, fresh, diced
    • 1 lb *Green onions, fresh, top and bottom, diced

    Measure

    • 2 qt ¹⁄4 cup 1 Tbsp 1 tsp Quinoa
    • 3 qt Water
    • 2 Tbsp 2 tsp Olive oil
    • 1 gal 1 qt 1 cup Tofu, firm, crumbled
    • 1⁄4 cup Garlic, minced
    • 2 Tbsp Cumin, ground
    • 2 tsp Red pepper flakes, crushed
    • 1 Tbsp 1 tsp Salt
    • 1 tsp Black pepper, ground
    • 1⁄4 cup 1 tsp Turmeric, ground
    • 1 qt 2 cups *Red bell pepper, fresh, diced
    • 2¹⁄4 cups 2 Tbsp *Green onions, fresh, top and bottom, diced

    100 Servings

      Weight

      • 6 lb 4 oz Quinoa
      • - - Water
      • - - Olive oil
      • 14 lb Tofu, firm, crumbled
      • - - Garlic minced
      • - - Cumin, ground
      • - - Red pepper flakes, crushed
      • - - Salt
      • - - Black pepper, ground
      • 2¼ oz Turmeric, ground
      • 4 lb *Red bell pepper, fresh, diced
      • 2 lb *Green onions, fresh, top and bottom, diced

      Measure

      • 1 gal ½ cup 2 Tbsp 2 tsp Quinoa
      • 1 gal 2 qt Water
      • ¼ cup 1 Tbsp 1 tsp Olive oil
      • 2 gal 2 qt 2 cups Tofu, firm, crumbled
      • ½ cup Garlic, minced
      • ¼ cup Cumin, ground
      • 1 Tbsp 1 tsp Red pepper flakes, crushed
      • 2 Tbsp 2 tsp Salt
      • 2 tsp Black pepper, ground
      • ½ cup 2 tsp Turmeric, ground
      • 3 qt *Red bell pepper, fresh, diced
      • 1 qt ¾ cup *Green onions, fresh, top and bottom, diced

      -

      50 Servings

        Weight

        • 3 lb 2 oz Quinoa
        • - - Water
        • - - Olive oil
        • 7 lb Tofu, firm, crumbled
        • - - Garlic, minced
        • - - Cumin, ground
        • - - Red pepper flakes, crushed
        • - - Salt
        • - - Black pepper, ground
        • - - Turmeric, ground
        • 2 lb *Red bell pepper, fresh, diced
        • 1 lb *Green onions, fresh, top and bottom, diced

        Measure

        • 2 qt ¹⁄4 cup 1 Tbsp 1 tsp Quinoa
        • 3 qt Water
        • 2 Tbsp 2 tsp Olive oil
        • 1 gal 1 qt 1 cup Tofu, firm, crumbled
        • 1⁄4 cup Garlic, minced
        • 2 Tbsp Cumin, ground
        • 2 tsp Red pepper flakes, crushed
        • 1 Tbsp 1 tsp Salt
        • 1 tsp Black pepper, ground
        • 1⁄4 cup 1 tsp Turmeric, ground
        • 1 qt 2 cups *Red bell pepper, fresh, diced
        • 2¹⁄4 cups 2 Tbsp *Green onions, fresh, top and bottom, diced

        100 Servings

          Weight

          • 6 lb 4 oz Quinoa
          • - - Water
          • - - Olive oil
          • 14 lb Tofu, firm, crumbled
          • - - Garlic minced
          • - - Cumin, ground
          • - - Red pepper flakes, crushed
          • - - Salt
          • - - Black pepper, ground
          • 2¼ oz Turmeric, ground
          • 4 lb *Red bell pepper, fresh, diced
          • 2 lb *Green onions, fresh, top and bottom, diced

          Measure

          • 1 gal ½ cup 2 Tbsp 2 tsp Quinoa
          • 1 gal 2 qt Water
          • ¼ cup 1 Tbsp 1 tsp Olive oil
          • 2 gal 2 qt 2 cups Tofu, firm, crumbled
          • ½ cup Garlic, minced
          • ¼ cup Cumin, ground
          • 1 Tbsp 1 tsp Red pepper flakes, crushed
          • 2 Tbsp 2 tsp Salt
          • 2 tsp Black pepper, ground
          • ½ cup 2 tsp Turmeric, ground
          • 3 qt *Red bell pepper, fresh, diced
          • 1 qt ¾ cup *Green onions, fresh, top and bottom, 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 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).

          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: 0³⁄4 cup (6 fl oz spoodle) | Calories: 82 | Total Carbohydrate: 9g | Protein: 4g | Total Fat: 3g | Cholesterol: 0mg | Sodium: 194mg | Potassium: 116mg | Dietary Fiber: 1g | Total Sugars: 1g | Vitamin D: 0IU | Calcium: 51mg | Iron: 2mg