HK2275 - Curried Tempeh

Hot
Recipe Source: COOKB
  • 100
  • 1/2
  • Serving Measure: cup
  • Standard Yield: Scale Recipe Reset
  • Serving Description: 1/2 cup
  • Nutrition Link: 80559
  • Food Category: Vegetarian
  • HACCP: VEGA
  • HACCP Process Category: Complex

Ingredients

Sequence Item ID Item Description Amount 1 Measure 1 +/- Amount 2 Measure 2 Total Grams

Recipe Instructions

  • Pre-Preparation Instructions:

    Sourced via partnership with the CIA Healthy Kids Collaborative

  • Preparation Instructions:

    1) Cover tempeh with boiling water and cover for 30 minutes to soften.
    2) Drain water completely and crumble onto a vegetable oil sprayed sheet pan.
    3) Add curry and chili powders toss to evenly coat.
    4) Bake at 350 degrees F. for 20 minutes

  • Serving Instructions:

    CCP-Minimum internal temperature should be 140 degrees F. or above.
    Hot Hold : Hold at >= 140.00 F

Food Groups/Meal Patterns

Fruits: 0 Vegetables Total: 0 Meat/Meat Alternative: 0 Calories: 198.87
Dark Green: 0 Milk: 0 Sat. Fat: 11.81%
Red Orange: 0 Grains: 0 Sodium: 34.53
Legumes: 0
Starchy: 0
Other: 0
Additional: 0

Register to Download The Lunch Box Tools

Please help us keep The Lunch Box tools and resources free for all users by registering here! It will help us demonstrate to our supporters how this site is used in school food work.