Crediting Tofu and Soy Yogurt Products in the CNPs

This management bulletin (MB) supersedes MB CNP-09-2017 Crediting Tofu and Soy Yogurt Products in the Child Nutrition Programs (CNP) and the USDA FNS Policy Memorandum SP 53-2016 and CACFP 21-2016. This MB notifies CNP operators that the USDA FNS has updated crediting information for tofu and soy yogurt products in the CNPs and provides information and guidance to ensure compliance with the updated requirements.

The requirements in the National School Lunch Program (NSLP) and School Breakfast Program (SBP) for crediting tofu and soy yogurt also extend to Summer Food Service Program (SFSP) and NSLP preschools.

Background

School food authorities (SFA) participating in the NSLP and SBP were provided the option to offer commercially prepared tofu as a meat alternate on July 1, 2012. This policy guidance encourages and allows program operators to offer tofu as a meat alternate in the NSLP, SBP, and SFSP to further diversify their menus and better meet the dietary needs of vegetarians and culturally diverse groups. Additionally, the 2020–2025 Dietary Guidelines for Americans encourage consumption of a balanced variety of protein foods, including plant-based sources of protein such as tofu and soy yogurt, which can contribute to improved nutrient intake and health benefits.

Crediting of Tofu and Soy Yogurt Products

Tofu Products

For tofu to be part of the reimbursable meal, it must be commercially prepared and meet the following definition, as written in 7 CFR, sections 210.2 and 220.2 “Tofu means 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 coagulants (typically a salt or an acid), and water.”

This definition of tofu also applies to the SFSP.

For tofu products, ¼ cup or 2.2 ounces (oz) of commercially prepared tofu, containing at least five grams of protein, is creditable as 1.0 oz equivalent (eq) meat alternate (37 grams of protein per pound).

If tofu contains greater than five grams of protein per 2.2 oz, the tofu remains creditable as 1.0 oz eq of meat alternate per ¼ cup or 2.2 oz.

Since meals served through the CNPs 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, which is not shown on a nutrition facts panel. The most appropriate way to ensure that a product meets the USDA’s requirements is to request that the product be manufactured under the Child Nutrition (CN) Labeling Program following a federally approved quality control program. In circumstances where a CN labeled product is not available, program operators can use product formulation statements from the manufacturer to document how the product meets the CNP requirements.

Soy Yogurt

In addition, ½ cup (4.0 oz by weight) of commercially prepared soy yogurt is creditable as 1.0 oz eq meat alternate. This is consistent with crediting of dairy yogurt while allowing schools and summer meal sites to provide a nondairy alternative.

Please note: effective July 1, 2025, per Title 7, Code of Federal Regulations (7 CFR), Section 210.10(c)(2)(iv)(C), all yogurt served in the NSLP and SBP must contain no more than 12 grams of added sugars per 6 ounces. The SFSP is not required to adhere to the added sugars limit.

The Food Buying Guide (FBG) has been updated to reflect crediting changes. The FBG is available on the USDA FBG web page at https://foodbuyingguide.fns.usda.gov/Home/Home. Additionally, the USDA Policy Memoranda also includes a Yield Information Table for purchasing and crediting tofu and soy yogurt at https://www.fns.usda.gov/sites/default/files/resource-files/SP02_CACFP02_SFSP02_2024os.pdf.

Contact Information

If you have any questions regarding this MB, please contact the appropriate Nutrition Services Division specialist for your agency.

School Nutrition Programs

If you have any questions regarding this subject, please contact the School Nutrition Programs Unit at SNPInfo@cde.ca.gov.

Summer Food Service Program

If you have any questions regarding this subject, please contact the Summer Meals Unit at SFSP@cde.ca.gov.