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The Chef Ann Foundation promotes whole-ingredient, scratch cooking in schools. This approach enables schools to serve the healthiest, tastiest meals so that kids are well-fed and ready to learn.

Visit Overview
Our Mission
Why School Food Matters
Founder Chef Ann
Our Team
Board of Directors
Financials & Annual Reports
Employment

WHAT WE DO

We’re dedicated to empowering schools nationwide with the tools, training, resources, and funding they need to serve meals. Browse through programs to learn more about our work and apply for a grant.

Visit Overview
Get Schools Cooking
Salad Bars to Schools
School Food Institute
The Lunch Box
Bulk Milk
Healthy School Food Pathway
California Pre-Apprenticeship
Colorado Pre-Apprenticeship
National Fellowship
Specialized Programming
Policy & Advocacy

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Since 2009, the Chef Ann Foundation has worked with schools to implement healthy school meal programs. Dive into the organization’s history and learn about our impact on school food reform over the years.

Visit Overview
Our Impact
Our History
Success Stories
FOR SCHOOLS

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Whether you are a school district administrator, food service director, food service team member, concerned parent, student or committed community advocate, there are many ways to get involved in changing the way we feed our kids.

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Want to learn how you can create school food change? Our toolkit lays out how to approach your district and advocate for healthier food in your child’s school.

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Step 4: Take Action
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Curried Green Veggies & Tofu

Curried Green Veggies & Tofu

“My favorite way to enjoy this dish is with some brown rice; another great way would be over rice noodles. I think it’s beautiful because its packed full of green colors and I feel good about eating it because it’s healthy! I think your whole family will love it”, exclaims Chef Brandy. This green curry is nourishing, fresh and 100% and plant-based! You can spice it up by adding additional jalapeños or leave the heat out by removing them altogether, choose what fits your palate best.

Print Recipe

Ingredients

  • 1 (14oz) block firm tofu
  • 1 green bell pepper, diced
  • 1 oz of ginger, minced
  • 1 jalapeno, diced
  • 2 C broccoli, chopped
  • 1.5 C bok choy, chopped
  • 1 C peas, frozen
  • 1/4 C cilantro, chopped
  • 3 green onion, chopped
  • 3 T olive oil
  • 3 cloves garlic, minced
  • 1 T salt
  • 2 t pepper
  • 1 (13.5 oz) can coconut milk
  • 1 T cornstarch
  • 3 T green curry paste
  • 1/2 cup vegetable stock

Instructions

  1. Cut drained and pressed tofu into 1 inch cubes.
  2. Add tofu and cornstarch to a large bowl and season with salt & pepper.
  3. Stir to combine until tofu is evenly coated.
  4. Sauté tofu in 2oz of olive oil over medium-high heat for 3 minutes or until golden & slightly crispy.
  5. Remove tofu from skillet.
  6. Add bell pepper, garlic, ginger & jalapeño to skillet and cook for about 2 minutes or until peppers start to soften.
  7. Add broccoli and bok choy to the skillet.
  8. Add a splash of olive oil and season with salt & pepper.
  9. Stir veggies and sauté until desired tenderness.
  10. Add coconut milk, vegetable stock & curry paste.
  11. Stir to combine curry paste and liquids and bring mixture to a boil.
  12. Add tofu & peas and cook for 1 minute.
  13. Add cilantro and green onions.
  14. Give it a final stir and enjoy!

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