RECIPE DETAILS
Item ID: 1985084
Serving Size: 2 Tacos
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Vegetarian
Allergens: None
RECIPE DETAILS
Item ID: 1985084
Serving Size: 2 Tacos
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Vegetarian
Allergens: None
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Yields
- Red bell peppers (cooked): 80%
- Onion (cooked): 65%
- Jalapeño (cooked): 98%
Pre-Preparation
- Wash the bell peppers, jalapeños, onion, and basil.
- Dice the red bell peppers.
- Chop the jalapeños.
- Roughly chop the basil.
- Mince the garlic.
- Dice the onions.
Preparation
- Drain the tofu and press out excess liquid. Dice the tofu into small, bite-sized pieces (similar to crumbled meat).
- In a sauté pan over medium heat, sauté the onions, garlic, jalapeños, and bell peppers for about 5 minutes, until fragrant and the onions are translucent.
- Add the tofu to the vegetable mixture.
- Add the fish sauce, soy sauce, and seasonings.
- Stir and cook for about 5 minutes, until the tofu is cooked and the flavors are combined.
- Transfer to a 4″ hotel pan and hold hot until service (140°F or higher).
Serving
On the serving line, fill each tortilla with 3 oz tofu–vegetable mixture.
Recipe Source
In collaboration with the United States Department of Agriculture (USDA) and Action for Healthy Kids (AFHK), this recipe was created at the Healthy Meals Summit (HMI) and won a student-led cooking competition.
We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | 0 cups |
| Grains | 2 oz eq |
| Meat/Meat Alternatives | 2 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 277.63 kcal |
| Total Fat | 5.59 gm |
| Saturated Fat | 0.74* gm |
| Trans Fat | 0.00* gm |
| Sodium | 385.50 mg |
| Carbohydrates | 45.82 gm |
| Fiber | 7.93* gm |
| Sugars | 13.12* gm |
| Added Sugars | 0.00* gm |
