Recipe Source: BVSD
  • 100
  • 12
  • Serving Measure: OUNCES
  • Standard Yield: Scale Recipe Reset
  • Serving Description: 1 C tofu mix with 1 cup rice
  • Nutrition Link: 80177
  • Food Category: Vegetarian
  • HACCP Process Category: Complex


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

Recipe Instructions

  • Pre-Preparation Instructions:

    Recipe Source: Boulder Valley School District Food Services

    Cooked vegetable yields:
    Onion: 78%
    Bell Peppers (red and green): 73%
    Summer Squash (zucchini): 86%
    Cauliflower: 61%
    Carrots: 76%

  • Preparation Instructions:

    For the rice: 2 qts rice with 2 qts 1 cup water. Add turmeric, cinnamon, and salt. Place in steamer uncovered and steam until done. Cool rice. Rice can be made a day ahead.
    Cut the tofu into cubes (approx 30 per block) and mix with thai chili sauce. Place on sheetpans and roast until crispy 10-15 minutes. Cool the tofu.
    Shred the carrots. Large dice the rest of the vegetables. Finely chop cilantro. Mince the ginger and garlic.
    For the curry veg stirfry: Mix together the veg base, water, and honey. Heat the oil in tilt skillet. Add in garlic, ginger, onions, and curry powder and saute for a minute. Add in the rest of the vegetables and saute for a few more minutes.
    Add in water/veg base mixture. Turn off heat and add in the cooked rice and craisins. Mix well. Put 7 lbs. of rice into hotel pan and top with 3 lbs. 8 oz of tofu.

  • Serving Instructions:

    Reheat at 350 degrees until internal temp of 165 is reached.
    Serve 12 oz wt for grades 9-12 (1 cup tofu mix with 1 cup rice)
    Each hotel pan will have 14 servings.

Food Groups/Meal Patterns

Fruits: 0 Vegetables Total: 0.625 Meat/Meat Alternative: 2 Calories: 455.38
Dark Green: 0 Milk: 0 Sat. Fat: 3.33%
Red Orange: 0.25 Grains: 2 Sodium: 729.58
Legumes: 0
Starchy: 0
Other: 0.375
Additional: 0

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