Mosier Schools held a “tofu tasting table” in December.
Registered Dietitian Melody Acosta, with help from the school’s Wellness committee, prepared and served five recipes made with tofu to schoolkids in an effort to identify some exotic dishes to add to the lunch menu.
After sampling the dish, kids and staff members voted — with red or green ballots — on whether they would like the item to appear on the service line in the cafeteria.
Three of the five dishes achieved a “Yes, I like it!” result. Mulligatawny soup and egg flower soup will be incorporated into the school lunch menu in February.
This is the first year that USDA has approved the use of tofu as protein source in school lunches.