Tasty Tempeh Taco Filling
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.
Click here to view and download the PDF version of this recipe.
Process #2 – Same day service
Skill level: Intermediate
Servings: 50
Ingredients
6 pounds 4 ounces Tempeh
1 quart Water
3 tablespoons Onion Powder
1 ½ tablespoons Chili Powder
1 ½ tablespoons Cumin
3 tablespoons Paprika
1 ½ tablespoons Garlic Powder
1 ½ tablespoons Oregano, dried
1 ½ tablespoons Sugar, granulated
¾ teaspoon Salt
½ cup Pepper, red or cayenne
Servings: 100
Ingredients
12 pounds 8 ounces Tempeh
2 quarts Water
3/8 cup Onion Powder
3 tablespoons Chili Powder
3 tablespoons Cumin
3 tablespoons Paprika
3 tablespoons Garlic Powder
3 tablespoons Oregano, dried
3 tablespoons Sugar, granulated
1 ½ teaspoons Salt
1 cup Pepper, red or cayenne
Preparation
HACCP – Standard Operating Procedure – Use hand washing procedures before starting recipe.
1. Crumble tempeh into small pieces and heat in tilt skillet or steam jacketed kettle.
2. Add water and seasonings to the crumbles. Mix and bring to a boil.
3. Reduce heat and simmer for 25 minutes.
HACCP Critical Control Point: Heat to a temperature of 150°F for 15 seconds.
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.
Serving information
Use a #8 scoop (1/2 cup) and serve on taco shell, tortilla or salad.
Each scoop provides 2 ounces meat/meat alternate.
Nutrition information per 2 m/ma serving
Calories: 115 Total Fat: 6g Saturated Fat: 1.3g Monounsaturated Fat: 1.7g Polyunsaturated Fat: 2.2g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 6.5g Fiber: 0.3g Total Sugar: 0.4g Protein: 11g Sodium: 45mg Vitamin A: 9μg Vitamin C: 0mg Calcium: 67mg Iron: 1.7mg Folate: 14μg
