RECIPE DETAILS
Item ID: FS031
Serving Description: 1 Bowl
Food Category: Vegetarian
HACCP Process Category: Complex
RECIPE DETAILS
Item ID: FS031
Serving Description: 1 Bowl
Food Category: Vegetarian
HACCP Process Category: Complex
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
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%
a. Prep vegetables:
b. Mince garlic and ginger.
c. Julienne red and green peppers.
d. Finely dice onions.
e. Dice squash and carrots.
f. Cut cauliflower into florets.
g. Finely chop cilantro.
2. Cube tofu.
3. Preheat oven to 350 degrees F.
Preparation
1. For the rice, combine rice and water then stir in turmeric, cumin, cinnamon, and salt.
2. Place in steamer uncovered and steam until done.
3. Cool rice.
Note: Rice can be made a day ahead.
4. Mix tofu cubes with thai chili sauce.
5. Place on sheetpans and roast until crispy, about 10-15 minutes at 350 degrees.
6. Cool the tofu.
7. In a separate container, mix together the veggie base, water, and honey.
8. Heat the oil in tilt skillet.
9. Add in garlic, ginger, onions, and curry powder and saute for a minute.
10. Add in the rest of the vegetables and saute for a few more minutes, then add in water/veggie base mixture.
11. Turn off heat and add in the cooked rice and cranberries and mix well.
12. Put 7 lbs. of the rice mixture into each hotel pan and top with 3 lbs. 8 oz of tofu.
13. Heat in the oven at 350 degrees until internal temperature of 165 is reached.
Serving
Serving = 1 cup tofu mix with 1 cup of rice (12oz weight total)
Note: Each hotel pan will have 14 servings.
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
Fruits: 0 | Vegetables Total: 0.625 | Meat/Meat Alternative: 2 | Calories: 452 |
Dark Green: 0 | Milk: 0 | Sat. Fat: 3.48% | |
Red Orange: 0.25 | Grains: 1.5 | Sodium: 959.96 | |
Legumes: 0 | |||
Starchy: 0 | |||
Other: 0.375 | |||
Additional: 0 |
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.