How To Make Baby Food Using Tofu

Tomato and Tofu Fettuccine

8 oz (1 cup) tofu

1 clove garlic

1 tbsp olive oil

1/2 green pepper, diced

1 small onion, diced

8 oz (1 cup) canned tomatoes, chopped

2 tbsp tomato puree

good pinch of dried basil and marjoram

pinch freshly ground black pepper

1 tbsp chopped fresh parsley

fettuccine

1. In a medium saucepan, saute the onion and garlic in the olive oil.
2. When tender, add the green pepper and cook for a few more minutes.
3. Crumble the tofu and add to the saucepan.
4. Cook for around 5 mins, stirring occasionally.
5. Drain off any excess liquid, then stir in the puree and seasonings (except the parsley).
6. Cook the pasta according to the directions on the packet, then top with the sauce.Sprinkle with the fresh parsley, chop to size and serve!

Tasty Tofu Baked Potato

1 medium baking potato

3 oz (1/3 cup) silken tofu

1 tbsp milk

pinch freshly ground black pepper

3 oz (3/4 cup) Cheddar cheese, grated

1. Pre-heat the oven to 350 deg F, 180 deg C.
2. Prick the potato and bake for about 1 hour, until tender.
3. Meanwhile, beat the tofu until creamy, using an electric mixer. Set aside.
4. Halve the potato and scoop out the pulp.
5. Add to the tofu, then stir in the milk and black pepper.
6. Beat well, then add most of the cheese.
7. Return the potato mixture to the skins, then top with the remaining cheese.
8. Return to the oven and bake for a further 5 mins, until the cheese melts.

Tofu Lasagna

6 oz (3/4 cup) drained tofu

1 tbsp grated parmesan cheese

1 clove garlic, crushed

4 oz (1/2 cup) fresh mushrooms , sliced

1 tbsp fresh parsley, chopped

8 oz (1 cup) canned tomatoes, chopped

8 oz (2 cups) mozzarella cheese, grated

6 sheets dry lasagna

1. Pre-heat the oven to 350 deg F, 180 deg C.
2. Lightly saute the mushrooms and set aside.
3. Mash the tofu and combine with the parmesan cheese and garlic.
4. Grease an oven-proof dish and layer the sheets of lasagna with the tomatoes, cheese, mushrooms and tofu mixture, using the tomatoes and cheese as the top layer.
5. Bake for 45 mins, until the cheese is golden.
6. Chop to size.

Macaroni And Cheese Delight

6 oz (3/4 cup) silken tofu

handful dry elbow macaroni

2 tsp unsalted butter

1 tbsp flour

4 fl oz (1/2 cup milk)

4 oz (1 cup) Cheddar cheese, grated

pinch white pepper

pinch paprika

1. Drain and blot the tofu thoroughly, then press hard to remove all the moisture.
2. Cook the macaroni according to the directions on the pack, then drain and keep warm.
3. Crumble the tofu and blend with 1tbsp of the milk. Set aside.
4. Melt the butter in a saucepan and blend in the flour.
5. Slowly add the milk, stirring constantly.
6. Cook for several minutes over a low heat, still stirring, until the sauce thickens.
7. Add the tofu, cheese and seasonings.
8. Continue to cook until the cheese has melted and the sauce is smooth.
9. Pour the cheese over the macaroni and mix well.
10. Chop to size for your baby.

Chilled Tofu Soup

2 tsp oil

1 small onion, diced

1 tomato, diced

4 fl oz (1/2 cup) milk

pinch freshly ground black pepper

1/2 garlic clove, crushed

6 oz (3/4 cup) soft tofu

1 tbsp chopped, fresh parsley

1. Saute the onion in the oil over a medium heat for 2-3 mins, until opaque.
2. Add the tomato and continue to cook for 3 mins.
3. Add the milk, black pepper and garlic and cook, stirring, for a futher 2 mins.
4. Allow to cool slightly, then add the tofu and transfer to a blender.
5. Blend until smooth, then serve chilled with a parsley garnish!