RECIPE DETAILS
Item ID: 1965434
Serving Size: 1 Bowl
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: Vegetarian, Gluten Free
Allergens: Soy
RECIPE DETAILS
Item ID: 1965434
Serving Size: 1 Bowl
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: Vegetarian, Gluten Free
Allergens: Soy
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
- Onions: 78%
- Carrots: 76%
- Yellow Squash: 83%
- Bell peppers: 73%
- Cauliflower: 61%
- Cilantro: 84%
Pre-Preparation
- Wash produce as needed.
-
Prep vegetables:
- Mince garlic and ginger.
- Small dice onions.
- Small dice carrots and yellow squash.
- Thinly slice green and red peppers.
- Cut cauliflower into florets.
- Finely chop cilantro.
- Cube tofu.
- Preheat oven to 350°F.
Preparation
- Add rice and water to hotel pans (1 part rice to 2 parts water), then stir in turmeric, cumin, cinnamon, and salt.
- Cook rice in 350°F oven for about 50 minutes, or until tender and all liquid is absorbed. Internal temperature should be at or above 140°F.
- Preheat oven to 375°F.
- Toss tofu cubes with Thai chili sauce and place on parchment-lined sheet pans.
- Roast chili tofu for about 15 minutes or until caramelized and the internal temperature is at or above 140°F.
- Heat oil in a tilt skillet. Add garlic, ginger, onions, and curry powder. Cook for about 1 minute until fragrant.
- Add the remaining vegetables: peppers, carrots, yellow squash, and cauliflower. Cook for about 3 to 5 minutes.
- In a bowl, mix vegetable base, water, and honey. Add to the vegetables and toss to coat.
- Stir in chopped cilantro.
- Add the vegetable mixture to the cooked rice and mix well.
- Mix in the dried cranberries until evenly distributed.
- Transfer 7 lbs 8 oz of rice and vegetable mixture into each full 2-inch hotel pan.
- Top each pan with 3 lbs 8 oz of roasted tofu.
- Hold hot until service at or above 135°F.
Serving
Servings per hotel pan: 14
If serving as individual bowls, assemble:
- 1 cup rice and vegetables
- 1 cup of tofu on top of rice
Serving size: 1 bowl (12 oz total weight)
Recipe Source
CIA Healthy Kids Collaborative
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 | ¼ cups |
| Vegetables, Beans, Peas, & Lentils | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | ⅜ 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 | 510.72 kcal |
| Total Fat | 8.44 gm |
| Saturated Fat | 1.18 gm |
| Trans Fat | 0.00* gm |
| Sodium | 1,289.39 mg |
| Carbohydrates | 93.01 gm |
| Fiber | 6.86 gm |
| Sugars | 32.85* gm |
| Added Sugars | 24.19* gm |
Discover More
Menu Development
When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.
