Broccoli, Tofu and Apricot Puree
June 5, 2008
This seems like a very unlikely combination, but it's a good lesson in working with what you have available. The results were better than I expected and even when I tried it I thought it was delicious.
I added an extra ingredient to this dish: brewer's yeast. Most people have no idea what brewer's yeast is, but it's a great source of vitamin B and has a kind of toasted cheese flavor. The B complex vitamins help the body produce antibodies, provide, energy by converting carbohydrates into glucose, metabolize fats and proteins, and help regenerate red blood cells. A lot of vegetarians sprinkle brewer's yeast on cereals, salads, or put it in soups, sauces and even baked goods. It can be purchased at health food stores.
Add in the broccoli and apricot puree, and this dish is also packed with vitamin C, iron, potassium and beta-carotene. Your baby will happily buzzing about with good energy from this delicious combination.
We used these to make this recipe:
Broccoli, Tofu and Apricot Puree (6 Baby Servings)
- Prep Time:2 minutes, (PT2M)
- Cook Time: 4 minutes, (PT4M)
- Total Time: 10 minutes, (PT10M)
Ingredients
- 1 cup broccoli florets
- 1/2 cup soft tofu
- 2 tablespoons apricot puree
- 1 tablespoon brewers yeast
Preparation
- 1. Place the broccoli in a steamer pot over boiling water and cook for
- 4 minutes or until broccoli is fork tender. Cool.
- 2. Place all of the ingredients in a food processor and puree (you can
- leave it chunkier for babies with a few teeth).
- 3. Serve.
- *Place in Baby Cubes and freeze.
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