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Curried Tempeh

RECIPE DETAILS

Item ID: HK2275

Batch Quantity: 100

Serving Size: 1/2

Serving Measure: cup

Serving Description: 1/2 cup

Nutrition Link: 80559

Food Category: Vegetarian

HACCP: VEGA

HACCP Process Category: Complex

Recipe Source: COOKB

RECIPE DETAILS

Item ID: HK2275

Batch Quantity: 100

Serving Size: 1/2

Serving Measure: cup

Serving Description: 1/2 cup

Nutrition Link: 80559

Food Category: Vegetarian

HACCP: VEGA

HACCP Process Category: Complex

Recipe Source: COOKB

Ingredients

Ingredients list for this recipe is unavailable.


Instructions

Pre-Preparation

Sourced via partnership with the CIA Healthy Kids Collaborative

Preparation

1) Cover tempeh with boiling water and cover for 30 minutes to soften.
2) Drain water completely and crumble onto a vegetable oil sprayed sheet pan.
3) Add curry and chili powders toss to evenly coat.
4) Bake at 350 degrees F. for 20 minutes

Serving

CCP-Minimum internal temperature should be 140 degrees F. or above.
Hot Hold : Hold at >= 140.00 °F


Food Groups/Meal Patterns

Recipe Analysis:

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

Fruits: 0 Vegetables Total: 0 Meat/Meat Alternative: 0 Calories: 198.87
Dark Green: 0 Milk: 0 Sat. Fat: 11.81%
Red Orange: 0 Grains: 0 Sodium: 34.53
Legumes: 0
Starchy: 0
Other: 0
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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