Tofu can also be crumbled and used to substitute for ground beef in common school lunches such as tacos, sloppy joes and pasta . Simply replace the ground beef in the recipe with crumbled tofu. This allows students to have a lunch that looks very similar to their friends. Plant-based does not have to be just faux meat items or boring. As you curate plant-forward recipes, think about flavor and versatility. Everyone wants to eat delicious foods bursting with color and flavor. Looking for some inspiration? Check out our cookbook with easy recipes filled with fruits and vegetables!
PONDER Need some help inspiring your team? Check out this ICN STAR webinar on Incorporating Plant-based Options in Schools . This webinar covers topics from preparing plant-based options to marketing these items to students. Confused buyers don’t buy! Think about how the plant-based options are being marketed to students who may not understand terms like “vegan” and “plant-based”. Consider focusing on the nutritional content of the meals - “protein-powered” and “filled with nutrients”.
INNOVATE
Consider purchasing tofu for easy plant-based protein. Tofu can be used in salads, wraps and bowls. The easiest way to prepare tofu is to remove the tofu from the package and wrap the tofu in paper towels. Then place the wrapped tofu on a tray with a heavy object on top. This is called pressing which will remove moisture and results in a crispier final product. Press the tofu for at least 15 minutes. Then unwrap the tofu, cut into cubes and place on a baking sheet. Drizzle with olive oil and add desired seasonings. Roast in the oven at 400 F until golden brown. (Helpful Tip: Super firm tofu contains less moisture and more protein. This is the preference when utilizing tofu as a protein alternative.) Try combining a whole grain soba or ramen noodle in this NY Times “unfussy tofu dish” recipe with all the flavors and textures of the season.
LEARN
Want to better understand plant- based/vegan cooking techniques? Check out this resource that covers shopping, preparing and cooking plant- based - Vegan Cooking Guide .
Pisanick Partners Pisanick Partners is a nutrition and operations based consulting firm with decades of experience in Child Nutrition. We have refine our approach through creation of cycle menus, training and development of staff, and implementing strategies that take on the task of not only attaining nutritional excellence, but also financial success in the K-12 environment. Our experience not only supports a school district in meeting all state and federal mandates for implementing the National School Lunch and Breakfast Programs,but also the menu creation with an eye for detail and meticulous organization. The objective is to quickly and accurately evaluate, analyze and organize a district’s nutritional program to insure compliance and easy on-going maintenance.
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