Southwest Tofu Scramble: a USDA child-care recipe for preschool menu planning. Original yield: 6 servings.
Rinse quinoa in a fine mesh strainer until water runs clear, not cloudy.
Combine quinoa and water in a large saucepan. Place on medium-high heat.
Bring to a boil. Reduce heat to low. Simmer uncovered for 10-15 minutes until water is completely absorbed. Fluff.Note: When done, quinoa will be soft, and a white ring will pop out of the kernel.The white ring will only appear when it is fully cooked.
Drain, and pour 3 cups of quinoa into a large bowl.
Critical Control Point: Hold for hot service at 140 °F or higher for at least 15 seconds. Set aside for step 10.
Press tofu for at least 30 minutes, drain and cut into small cubes.
Preheat oil in a large saucepan, add cubed tofu. Heat uncovered over medium heat for 3 minutes, stirring occasionally.
Add garlic, cumin, red pepper flakes, salt, pepper, curry powder, turmeric, bell peppers, onions, and spinach. Heat tofu vegetable mixture uncovered over medium high heat for 3 minutes, stirring constantly.
Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
Pour tofu vegetable mixture over cooked quinoa. Stir well.
Critical Control Point: Hold at 140 °F or higher until served.
Serve 1¼ cups (portion with 1 cup and ¼ cup measuring cups or 8 oz spoodle and 2 oz spoodle).
Ingredients (6 servings)
