Butter Tofu (25 Portions)

T-317-00 Meatless Entree

Yellow
High
25 Portions
1 cup (8-¼ oz)
18 x 26-Inch Sheet Pans (2)
425°F (218°C)
34 - 41 min.

INGREDIENTS

ItemMeasureWeightApprox issue

TOFU, FIRM

10 lb 11 oz

OIL, CANOLA

½ cup + 3 tbsp

5-¼ oz

SALT

2 tbsp

1-¼ oz

PEPPER, WHITE, GROUND

1 tsp

0.09 oz

OIL, CANOLA

½ cup + 1 tbsp

4-¼ oz

ONION, YELLOW

1-¼ qt

1 lb 7 oz

2 lb 9 oz

GARLIC, PREMINCED IN WATER

1 cup

6 oz

CURRY POWDER

¼ cup + 1 tsp

1-⅛ oz

GARAM MASALA

3 tbsp + 2 tsp

1-⅛ oz

SALT

1 tbsp + 2 tsp

1-⅛ oz

GINGER, GROUND

3 tbsp

0.63 oz

TUMERIC, GROUND

1 tbsp

0.24 oz

CUMIN, GROUND

1 tbsp

0.20 oz

CAYENNE, GROUND

1 tsp

0.08 oz

PEPPER, BLACK, GROUND

1 tsp

0.07 oz

PASTE, TOMATO, CANNED

2-¾ cup + 2 tbsp

1 lb 9 oz

4-¼- 6 oz Can

COCONUT MILK, UNSWEETENED, CANNED

1 qt + ½ cup

2 lb 6 oz

2-⅞- 13.5 oz Can

WATER

2-⅓ cup

1 lb 3 oz

TOMATO, CRUSHED, CANNED

1-¾ cup

15-¼ oz

½- 28 oz Can

YOGURT, PLAIN, LOW FAT

2-⅓ cup

1 lb 4 oz

BUTTER, SALTED

½ cup + 1 tbsp

4-½ oz

DIRECTIONS

  1. Prepare all fruits and vegetables in accordance with guideline card A-G-31. Dice onion to ¼-inch.
  2. Preheat oven to 425°F (218°C).
  3. Press tofu: Line sheet pans with wire racks. Place tofu blocks in a single layer on racks; place additional sheet pans on top of tofu. Weigh down the sheet pans with heavy objects such as bags of potatoes or a few stockpots. Press tofu for at least 1 hour.
  4. Pat surface of tofu dry with paper towels.
  5. Cut tofu to a 1-inch dice.
  6. In a large bowl, toss tofu with first measure of oil, first measure of salt, and white pepper. Toss gently to evenly distribute dry ingredients.
  7. Evenly distribute seasoned tofu among sheet pans. In an oven on convection mode, bake tofu for 15 to 20 minutes. Remove from oven and CP: hold hot at 135°F (57°C).
  8. In a large stockpot heat second measure of oil. Sauté onion and garlic for 5 minutes. Add curry powder, garam masala, second measure of salt, ginger, turmeric, cumin, cayenne and black pepper. Cook for an additional 2 to 3 minutes.
  9. Add tomato paste and cook for 2 to 3 minutes.
  10. Add coconut milk, water and crushed tomato. Simmer for 10 minutes. CCP: internal temperature must reach 135°F (57°C).
  11. Remove 2 cups of sauce and place into a mixing bowl. Slowly mix yogurt into sauce. Add tempered yogurt back into sauce along with butter and turn off heat.
  12. Add tofu and mix until butter is melted into sauce and all tofu pieces are coated. Remove from heat and serve immediately or CP: hold hot at 135°F (57°C).

RECIPE NOTES

  1. This recipe was developed using a Rationale Combi Oven set to convection mode. If using other models of combi oven or a convection oven, times may vary (using an older convection oven you may need to add a couple to few minutes to the cook time to achieve the desired end state for the recipe).
  2. This recipe was developed using Morton & Bassett garam masala. Using different brands may result in different flavor profiles as well as different nutrition.
  3. In Step 3, listed weight of tofu corresponds to package weight, which refers to tofu that has been drained and pressed.
  4. Alternatively, tofu may be cooked using a griddle according to Seared Tofu (T-312-00) then mixed into butter sauce.
  5. If substituting granulated garlic for minced garlic use half the volume (in other words for every teaspoon of fresh minced garlic, use ½ teaspoon of granulated garlic. 
  6. This recipe contains the following allergens based on the specific ingredients AFRS used in development of the recipe: Soy, Tree Nuts and Dairy. As ingredients vary from brand to brand, check all ingredient labels for different or additional allergens that may be present in the products. AFRS cannot be held responsible for the accuracy of allergen labeling in dining facilities due to variability of ingredients from one brand of product to another. 
  7. Serving Suggestion: Pair 1 cup of Butter Tofu with Jasmine Rice (E-314-01) or Brown Rice (Parboiled, Oven) (E-005-61).
  8. * Sugars represents the total grams of sugar in the recipe, naturally occurring and added sugar combined.

NUTRITION FACTS

Calories436
Carbohydrates20 g
Sugars*8 g
Protein22 g
Fat30 g
Saturated Fat9.5 g
Sodium1205 mg
Calcium323 mg
Fiber5.7 g
Combat Capabilities Development Command-Soldier Center // U17-238