Sesame ginger tofu with veggie lo mein
Minneapolis Public Schools’ Chef Rebecca Polson developed recipe for sesame ginger tofu with lo mein as part of the pilot for Plant to Plate, a high school program focused on plants. Polson also taught a “cooking with tofu” class during a webinar recently with other school nutrition chefs.
UMass Dining offers lots of plant-based Asian fare, including this super colorful Japanese eggplant stir-fry.
Also at UMass, veggies are hidden inside this snacky fried wonton.
Gingered stir-fried yu choy
Another UMass menu item, this yu choy (a leafy green relative of bok choy) is a simply stunning plant-forward plate.
Jacob’s veggie fried rice
At San Diego Unified School District (SDUSD), this fried rice was the winner of a student recipe contest a few years ago and continues as a plant-based option.
Edamame teriyaki bowl
SDUSD Regional Manager Jessica Keen created this plant-forward bowl as a Meatless Monday option.
Tahini-ginger crunch wrap
This veggie wrap by Sodexo makes the most of tahini’s nutty flavor and the rainbow of fresh bell peppers, cucumbers and purple cabbage.
Mushroom broth bowl
Mushrooms add the meaty umami flavor to this comforting bowl at Savannah Christian Prep School, where foodservice is done by Aladdin, part of Elior North America.
Korean tofu “sausage” salad with avocado
Charred fingerlings yakitori
Vegetarian mango spring rolls
Mushroom “scallops” with honey-miso nuoc cham
There are lots of ways to use meaty mushrooms in place of animal protein; this one is a bit unusual: turning mushrooms into “scallops” with a tangy nuoc cham sauce.
Chinese bing crepe with walnuts
Jianbing, Chinese street-food crepes, are a great grab-and-go vehicle. Shown here, walnuts give these portable pancakes protein, crunch and nutrients.