I love cooking with tofu. It's incredibly versatile and is packed with protein, iron, calcium and fatty acids. People all over the world have been eating it for centuries, due in part to its healthful benefits.
Over the past weeks, concerns over tofu in babies' diet have come up time and again amongst my mommy friends and weelicious readers. After researching the subject, I've concluded that like any food for babies, moderation is the key. I give Kenya tofu 4-5 times a week, but only a tablespoon or so. I mix it in different breakfast foods, cut it into bite size pieces for a snack or make this tofu salad.
This recipe is delicious. Creamy and tangy, it’s perfect on a spoon to feed baby or as a spread on a sandwich. When I asked one of my tasters to try it, he exclaimed, "You should just call this recipe "Delicious"! Even those that turn their noses up at the idea of eating tofu will love this delicious recipe.
Tofu Salad (6 Baby Servings)
- 1/3 of a Block of Firm Tofu, rinsed and drained
- 1/2 Cup Celery (1 stalk) , Chopped
- 8 Baby Carrots
- 1 Tbsp Veganaise, Mayonnaise or Yogurt
- 1/2 Tsp lemon juice
- 1/8 Tsp turmeric
- 1 Tsp Mustard
Preparation1. Wrap tofu in a towel and put something heavy on it — like a
dictionary — for 10 minutes to remove as much water as possible.
2. Place carrots in a steamer pot over boiling water for 3 minutes.
3. Add the celery and continue to cook for 4 minutes or until the
vegetables are fork tender.
4. When the vegetables are cool, place all of the ingredients in a food processor and pulse until everything is combined and little pieces remain.