Meal Pattern Minute: Crediting Tempeh

Tempeh is a versatile soy product that can be used in various cuisines due to its mild, nutty taste. Child and Adult Care Food Program operators may use tempeh to meet cultural needs of their community, parent preference, developing a plant-forward menu or for other reasons. Examples of how commercially packaged tempeh can be used are adding tempeh in Sloppy Jo plant-based alternative, vegetarian burger, curry dish, or meatballs.  Interested in trying tempeh? Great! But how much do you need to serve to credit towards the CACFP meal pattern based on the age you are serving? 

Find the answer by tuning in to Isabel Ramos-Lebron, MS, RDN, LD, on this Meal Pattern Minute as she discusses crediting commercially packaged tempeh in the CACFP. 

Get the facts on tempeh and a new recipe to add to your menu by reviewing the resources below. 

• Crediting Tempeh in the Child Nutrition Programs  
  • Program operators now may credit 1 ounce of tempeh as 1 ounce equivalent of meat alternate. This method of crediting applies to tempeh with ingredients limited to soybeans (or other legumes), water, tempeh culture,2 and for some varieties, vinegar, seasonings, and herbs.
  • FNS will update the Food Buying Guide for Child Nutrition Programs to include tempeh in the meat/meat alternates section. To view the Food Buying Guide, please visit https://www.fns.usda.gov/tn/food-buying-guide-for-child-nutrition-programs. Varieties of tempeh that include other creditable foods as ingredients, such as brown rice, sunflower seeds, sesame seeds, flax seed, and/or vegetables, may also credit as meat alternates, grains, and/or vegetables. Since foods must be present in the minimum creditable quantities (⅛ cup or ¼ ounce equivalents) to credit in the CNPs, documentation must show how much tempeh and other creditable foods these products contain. Thus, to credit these varieties, Program operators must obtain a Child Nutrition (CN) Label or a Product Formulation Statement (PFS) from the manufacturer. These varieties may credit based on the ingredient quantities identified in the CN Label or PFS. 
• Webinars  
  • Additional Meat/Meat Alternates Options for CNPs: Crediting Tempeh and Surimi 
    • The webinar provides an overview of the crediting updates resulting from the Request for Information and provides crediting technical assistance with hands-on practice specifically for tempeh and surimi. Presented by USDA Team Nutrition.
  • Plant-Forward Menus: A Guide to Successful Integration
    • There's never been a better time to add more plant-based options to your program's menu! Discover how to identify the health and environmental benefits of eating and serving plant-based foods. Learn how to source, prepare and successfully market plant-based options. Get free resources to create more plant-forward menus.
• Sauteed Tempeh with Vegetables

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