Vegetable Medley with Tofu
Perfect for babies and toddlers.
Serves: 6
Preparation: 10 mins
Cooking: 35 mins
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Ingredients
- 25g unsalted butter or 2 tbsps olive oil
- 1 small onion, peeled and sliced
- 2 carrots, peeled and sliced
- 1 courgette, trimmed and sliced
- 1 stick celery, trimmed and sliced
- 1 bay leaf
- 75 ml water
- 1 x 250g pack Cauldron Organic Tofu - Plain & Simple, drained
Method
- Heat the butter or oil in a pan over a medium heat, add the sliced onion and sauté for 5 minutes. Add the vegetables to the pan together with the bay leaf and water. Bring to the boil, reduce the heat, cover and simmer for 10 minutes.
- Dice the tofu and add to the pan, cover and continue to simmer for a further 5 minutes. Remove from the heat and leave to cool for 20 minutes.
- Discard the bay leaf and spoon into a food processor (or use a hand blender). Blend to your preferred consistency adding more liquid if necessary. Use as required. If freezing, leave until cold before preparing for freezer.
- As your baby gets older make the mix coarser by reducing the mixing time. If this recipe is too thick for your child add more water or milk to achieve the consistency they like.
- Other vegetable such as swede, broccoli, green beans, parsnip or cauliflower could be used to replace the carrot and courgettes.
- Only use Original Tofu in recipes for babies and toddlers, other varieties of tofu contain added salt, which a baby’s body is not mature enough to cope with.
- This recipe can also be served to toddlers, not puréed, accompanied by rice, mashed potato or small pasta shapes.
Once made freeze in an ice cube tray, and defrost the correct amount for your baby’s appetite.
