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Outrageous Orange Tofu Wrap

RECIPE DETAILS

Item ID: HK2237

Batch Quantity: 100

Serving Size: 1

Serving Measure: Wrap

Serving Description: 1 Wrap

Nutrition Link: 80482

Food Category: Sandwich recipes

HACCP: VEGA

HACCP Process Category: SameDay

Recipe Source: COOKB

RECIPE DETAILS

Item ID: HK2237

Batch Quantity: 100

Serving Size: 1

Serving Measure: Wrap

Serving Description: 1 Wrap

Nutrition Link: 80482

Food Category: Sandwich recipes

HACCP: VEGA

HACCP Process Category: SameDay

Recipe Source: COOKB

Ingredients

Ingredients list for this recipe is unavailable.


Instructions

Pre-Preparation

Sourced via partnership with the CIA Healthy Kids Collaborative

Cabbage Yield 87%

Preparation

Preheat oven to 350°F.
1. Cut tofu into 1-inch pieces.
2. Combine the tofu, garbanzo beans, broccoli, carrots, sugar snap peas and cabbage. Toss to combine.
3. Add orange sauce to tofu and veggie mixture. Stir to coat stir-fry mixture.
4. Transfer to 2-inch hotel pans and bake, uncovered, in the preheated 350°F oven for 10-15 minutes, until vegetables become tender crisp and the sauce adheres to the stir-fry.

Serving

For Service
1. Place 1 cup stir fry in center of tortilla, shaping into a rectangular shape.

To fold the wrap
2. Gently fold tortilla sides in over a few inches of the filling using your fingertips.
3. While still holding the sides, pull the bottom edge of tortilla over the top of the filling.
4. Place your hands over the top of the wrap and pull fingertips back toward yourself to tighten the filling in the newly formed pocket.
5. Roll filling up to the top edge of the tortilla to finish the wrap.

Properly formed wrap should be tight and firm with no cracks or visible filling.

Serve Immediately.


Food Groups/Meal Patterns

Recipe Analysis:

Servings per meal pattern are based on default serving size and measure:

Fruits: 0 Vegetables Total: 0.5 Meat/Meat Alternative: 2.5 Calories: 1279.73
Dark Green: 0 Milk: 0 Sat. Fat: 0.98%
Red Orange: 0 Grains: 2 Sodium: 508.39
Legumes: 0
Starchy: 0
Other: 0.5
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.

Management

Management is a general term for all of the areas we include here: fiscal, human resources, facilities, assessment, and wellness policies. In order for a district’s food service department to be successful, the director has to be adept in a vast array of subjects.

Procurement

Procurement is one of the most complex processes that happen within our food service departments. In the event of shifting a program from using processed, ready-to-heat foods to scratch cooked recipes, many processes change.

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