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Lend me your toddler tofu recipes!

post #1 of 10
Thread Starter 
I tried BBQ tofu the other night and it lasted one bite until it turned into silly putty between her squeezing little fingers.

Anyone have some fast recipes I can try to entice her to her tofu?

Thanks!
post #2 of 10
I make BBQ tofu (for us, ds is not old enough yet). I've found that once you slice the tofu slab, it helps to put the slices in the oven to dry some. I usually bake them at 350 for 15 min. each side. Then put them in a baking dish, pour my sauce over, and bake until bubbly. They are really soft when you first remove them from the oven, but once they've cooled a little, they're Great!

Oh, be careful, because you can over dry them. If they get hard and dry, they're overdone.
post #3 of 10
Thread Starter 
Anyonese else do something more exciting than our BBQ ideas?

I hadn't thought of baking it. Maybe she didn't like it because it was too slimy...
post #4 of 10
How about a smoothie with tofu?

Following is Dr. Sears' brain food. My toddler and two teenagers love it. I fix it for breakfast or for a mid-day snack.

3 cups milk or soy
1 1/2 cups nonfat yogurt
1-2 servings of multinutrient supplement
1 frozen banana
1 cup blueberries (too expensive though so we omit most times)
1/2 cup of favorite fruit
2 tbsp. flaxseed oil or 1/2 cup flaxseed meal
4 ounces of tofu
2 tbsp peanut butter (optional)
post #5 of 10
Two "quiche" recipes. The first one Ian and I have tried (and liked) the second we have not.

Spinach and Tofu Quiche
Dairy free

1 onion
1 clove garlic
1 Tblsp olive oil
finely chop onion and garlic, sauteé together with oil

½ c tofu
2 - 3 drops tobasco sauce
1 tsp soy or worcestershire sauce (optional)
finely chop tofu, add with tobasco and soy sauce to onions and cool completely

½ c self raising flour (mix 1/2 teaspoon baking powder with flour to make self raising)
3 eggs
1 cup soya milk
3/4 tsp salt
mix together in a bowl

250 g spinach
2 zucchini/courgettes


Cook, slice and squeeze spinach. (or use precook frozen stuff if you like) Grate zucchini. Fold with onion mixture into egg and milk mix

Place in an oiled dish, sprinkle top with nutmeg.
Bake at 180ºC/350ºF for 45 minutes.

*I made them in greased muffin tins instead of one pan. It made 12 mini-quiche (filled the tins right to the top). I baked them at 350 for about 25 minutes. But keep a close eye on them, because I wasn't totally sure on the time.

I then put them on a cookie sheet and froze them, then popped them into a freezer bag to take out and reheat as needed.


BABY TOFU QUICHE
Makes 12 baby servings or 4 adult servings
(Tofu takes on the flavors of its accompanying vegetables)

2 eggs

1 cup (250 mL) cubed drained silken tofu (firm tofu will work also, but the silken variety will give a smoother texture)

1 tbsp (15 mL) all-purpose flour

2 tsp (10 mL) 2% or soy milk

1/8 tsp (.5 mL) ground nutmeg

1/8 tsp salt

1/8 tsp freshly ground black pepper

1/2 cup (125 mL) finey chopped frozen mixed vegetables, thawed (or fresh veggies)

1 tbsp butter or margarine, melted

1/2 cup fresh whole wheat bread crumbs

2 tbsp (25 mL) grated Parmesan cheese

1 medium tomato (optional for added color to the dish), cut into wedges

Preheat oven to 350F (180C)

1. In a food processor or blender, combine eggs and tofu; process until smooth. Add flour, milk and seasonings; blend to combine. Transfer to bowl; stir in chopped vegetables.

2. In a bowl combine melted butter and bread crumbs. Press into bottom of 8-inch (20 cm) greased pie plate. Pour tofu mixture over bread crumbs. Sprinkle with cheese. Bake in preheated oven for 35 minutes or until set in center. Arrange tomato wedges, if using, around outer edge; bake for 5 minutes longer to warm tomatoes.

3. Cut quiche into 4 wedges for adults, 12 for babies.

Nutritional analysis (per baby serving): 68 calories, 4 g protein, 5.7 g carbohydrate, 3.4 g fat, 1.67 mg iron.
post #6 of 10
Right now I just get the firm kind, squeeze the water out of it, cut it into bite size pieces, and freeze them. They thaw pretty firm and chewy.

you can also bake it, even dredge it through some nutritional yeast first. Kind of like little nuggets. I agree with Kimber though, overbaking can make them really tough and icky.
post #7 of 10
I just marinate in 1/2 water and 1/2 soy sauce or bragg's aminos. Then I saute the slices in a little olive oil til brown. pretty standard food that finn normally likes.
post #8 of 10

VERY YUMMY!

This one really is quite tasty and my 18 mo dd really likes it.

Firm tofu crumbled and sauteed in 1/2 tsp of sesame oil with 1-2 cloves of pressed/minced garlic and a few chopped green onions. Cook on med until the tofu browns a bit. Toss in either organic frozen spinach that is chopped or fresh prepared and cook it all together. Cook until the spinich is wilted and warmed through and add to brown or white Jasmine rice. We all really like this one.
post #9 of 10
We make a tofu stroganoff that our boys LOVE. It's basically big noodles and tofu so it's easy for them to feed themselves. If anyone wants the recipe PM me and I'll get it to you.
post #10 of 10
I crumble extra firm tofu up and put in chili or other soups, the spicy soups are especially good because tofu's bland but soaks up the flavor of what's around it. You can also use medium firmness tofu in place of ricotta cheese in lasagna, but you have to use real cheese for the rest of it. It makes lasagna a little less decadent and tastes absolutely fine.

Also, not exactly tofu but you can buy plain soy yogurt and mix it with an equal or slightly less part juice and voila, fruit-flavored smoothie. Or use a couple spoons of juice concentrate and water and shake well. My daughter loves them, too bad she's sensitive to soy so it's a rare treat for her.

Carol
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