Baja Breakfast Bowl
This recipe meets the USDA guidelines for K12 and childcare programs. It was developed by HSUS’s expert chefs and approved by HSUS’s registered dietitians. You can find this recipe below for 50 servings and for 100 servings.
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Process #2 – Same day service
Skill level: advanced
Servings: 50
Ingredients
Tofu Scramble
6 lbs. 14 oz. Tofu, firm, drained
2 Tbsp. Turmeric
2 Tbsp. Vegetable oil
Chile Ranch Dressing
1 cup Green chilies, canned
1 ½ pints (3 cups) Ranch, dairy-free
Remaining Bowl Ingredients
8 lbs. Potato rounds (tater tots), baked
2-#10 cans Black beans, drained, rinsed
1-#10 can Salsa
½ cup Cilantro, minced
Servings: 100
Ingredients
Tofu Scramble
13 lbs. 12 oz. Tofu, firm, drained
¼ cup Turmeric
¼ cup Vegetable oil
Chile Ranch Dressing
1 pint (2 cups) Green chilies, canned
1 ½ quarts Ranch, dairy-free
Remaining Bowl Ingredients
16 lbs. Potato rounds (tater tots), baked
4-#10 cans Black beans, drained, rinsed
2-#10 cans Salsa
1 cup Cilantro, minced
Preparation
HACCP- Standard Operating Procedure- Use handwashing procedures before starting recipe.
1. Bake tater tots according to package directions. Hold in warmer until meal service.
2. Crumble tofu in a large bowl to resemble scrambled egg texture.
3. Add turmeric to tofu; mix well to coat tofu.
4. Heat oil in tilt skillet, add tofu and cook for 10-15 minutes. Hold in warmer until meal service.
5. Combine chilies and ranch; mix well.
6. Combine black beans and salsa; mix well.
HACCP Critical Control Point: Hold at internal temperature of 135°F or above
HACCP Critical Control Point: Reheat leftover produce to 165°F or higher; reheat product only once.
Assembly
1. Portion ½ cup of potato rounds (tater tots) into individual serving bowl or directly on tray.
2. Portion ⅜ cup of black bean mixture over the potato rounds.
3. Portion ¼ cup of tofu scramble over the black beans.
4. Drizzle 1 Tbsp. of ranch over the scramble and garnish with a pinch of minced cilantro.
Serving information
Each breakfast bowl provides 1 meat alternate, ½ cup starchy vegetable, ¼ cup beans/legumes vegetable and ⅛ cup red/orange vegetable.
To serve at lunch, use the black beans as part of the meat alternate to provide a total of 2 meat alternates, ½ cup starchy vegetable and ⅛ cup red/orange vegetable.
Nutrition information per breakfast bowl
Calories: 469 Total Fat: 19g Saturated Fat: 2.5g Monounsaturated Fat: 6g Polyunsaturated Fat: 4g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 60g Fiber: 10g Total Sugar: 3g Protein: 13g Sodium: 799mg Vitamin A: 12μg Vitamin C: 18mg Calcium: 187mg Iron: 4mg Folate: 54μg
