Tofu and Soy Yogurt in the CACFP

• Offering Tofu and Soy Yogurt in the CACFP
• Offering Tofu and Soy Yogurt to Infants
• Crediting Tofu in the CACFP
• Crediting Soy Yogurt in the CACFP
• Resources

Offering Tofu and Soy Yogurt in the CACFP

The ability to offer tofu and soy yogurt as meat alternates allows CACFP Operators to further diversify their menus and better meet the dietary needs of vegetarians and culturally diverse groups.  Additionally, the Dietary Guidelines for Americans (DGA) note that consumption of a balanced variety of protein foods, including plant-based protein sources (e.g., tofu and soy yogurt) can contribute to improved nutrient intake and health benefits.

Offering Tofu and Soy Yogurt to Infants

Until November 29, 2023, tofu and soy yogurt were not creditable for infants in the child nutrition programs (CNP).  However, the most recent 2020-2025 DGA includes recommendations for children under 2 years of age.  These recommendations encourage a nutrient-dense, diverse diet from ages 6 through 23 months of life which includes a variety of food sources from each food group, including soy products, such as tofu and soy yogurt.  Therefore, tofu and soy yogurt are now creditable for infants in the CNPs.  Crediting information for tofu and soy yogurt is below.

Crediting Tofu in the CACFP

Tofu must be commercially prepared and meet the following definition, established in Title 7 Code of Federal Regulations (7 CFR), Section 226.2: A soybean-derived food, made by a process in which soybeans are soaked, ground, mixed with water, heated, filtered, coagulated, and formed into cakes.  Basic ingredients are whole soybeans, one or more food-grade coagulates (typically a salt or acid), and water.  Noncommercial (homemade) tofu and soy products are not creditable.

The following is crediting information for tofu:

• Children and adults: ¼ cup by volume or 2.2 ounces by weight (ozw) of commercially prepared tofu, containing at least 5 grams of protein, is creditable as 1.0 ounce equivalent (oz eq) meat alternate.
• Infants: 0-4 tablespoons (tbsp) (4 tbsp=1/4 cup by volume or 2.2 ozw) of commercially prepared tofu, containing at least five grams of protein.
• For all Child Nutrition Programs (CNP), if tofu contains greater than 5 grams of protein per 2.2 ozw, the tofu remains creditable as 1.0 oz eq of meat alternate per 2.2 ozw (or ¼ cup volume) of tofu.
• Yield information for purchasing and crediting tofu can be found in the U.S. Department of Agriculture (USDA) Food Buying Guide (FBG) for CNPs.

Tofu Must be Easily Recognizable

Since meals served through the CACFP are an opportunity for children to learn and eat healthy and balanced meals, foods should be easily recognized by children as part of a food group that contributes to a healthy meal.  Therefore, products made with tofu that are not easily recognized as meat substitutes would not contribute to any component of the reimbursable meal.  For example, tofu blended into a recipe, such as a soup or smoothie, that is not recognizable or does not represent a meat substitute will not qualify as a meat alternate.

Meat substitute products, such as links and sausages made from tofu, are easily recognizable as meat substitutes and can be included in a meal.  However, when considering processed tofu products such as links and sausages made from tofu as meat alternates for the reimbursable meal, the tofu ingredient must contain the required five grams of protein per 2.2 ozw, which is not shown on a Nutrition Facts label.  The only way to determine crediting information for processed meat alternate products containing tofu (e.g., tofu sausage) is to obtain manufacturer documentation (e.g, a Child Nutrition [CN] Label or product formulation statement [PFS]) that provides crediting information for one serving of the product.

Visit the USDA CN Labeling and PFS Guidance for Food Manufacturers/Industry web page for additional information

Crediting Soy Yogurt in the CACFP

Creditable yogurt is defined in the CACFP regulations under 7 CFR section 226.2, as commercially coagulated milk products obtained by the fermentation of specific bacteria, that meet milk fat or milk solid requirements to which flavoring foods or ingredients may be added.

The following is crediting information for soy yogurt:

• Children and adults: ½ cup (4.0 ozw) of soy yogurt is creditable as 1.0 oz eq meat alternate.  This is consistent with dairy yogurt crediting and allows CACFP Operators to offer a non-dairy alternative to participants.
• Infants: 0-4 ozw or ½ cup, for infants 6 through 11 months.  The serving size of soy yogurt is the same as it is for dairy yogurt for infants.
• Yield information for purchasing and crediting soy yogurt can be found in the USDA FBG for CNPs.

Soy yogurt must also comply with the sugar limit for yogurt in the CACFP.  All yogurt, including soy yogurt, cannot contain more than 23 grams of total sugar per 6 oz.  The USDA Calculating Sugar Limits for Yogurt in the CACFP worksheet provides additional information on meeting sugar limit requirements in the CACFP.

Resources

• The USDA’s revised policy memorandum on Crediting Tofu and Soy Yogurt Products in the Child Nutrition Programs.
• The Institute of Child Nutrition (ICN) Child Nutrition Recipe Box: provides recipes for CACFP Operators, including vegetarian options and crediting information, in English and Spanish.
• The USDA’s Choose Yogurts That Are Lower in Sugar web page provides worksheets to assist CACFP Operators in meeting the yogurt sugar limit requirements.  Print copies available in English and Spanish.