Get creative when making puree for your baby, like how we’ve paired tofu and pumpkin here. Experiment with other combinations, such as potato and carrot or parsnip and butternut squash. The idea is to pair ingredients of contrasting colours.
This baby meal isn’t just pretty; it’s packed with nutrients too. Pumpkin, like most root vegetables, is an excellent source of vitamins A, C and B6. Vitamin A, especially beta-carotene, is essential for cell growth, helps to maintain good vision and provides antioxidant effects. It is also rich in minerals such as potassium, iron, manganese and fibre.
Tofu, which is high in protein, can be served straight from the pack – no cooking necessary. But if you prefer, steam it for three minutes before blending.
To save time, you can steam pumpkin in advance. Allow it to cool, then freeze it in small portions for up to two months.
This recipe, contributed by Petit Bowl, is suitable for babies from eight months old.
It serves two to four portions, depending on your little one’s appetite. Serve one and chill the rest. Eat them within two days.
Tofu pumpkin puree
A pinch of nutmeg powder
A pinch of cinnamon powder
1 pack silken tofu
1 tsp vanilla essence
1. Peel pumpkin. Cut into thick slices and remove seeds. Cut slices into cubes. Place into steamer and cook for 40 minutes.
2. Allow to cool, then transfer pumpkin to blender. Add nutmeg and cinnamon, and process on high speed for two to three minutes. Set aside.
3. In clean blender, process tofu with vanilla essence on high speed for one minute.
4. Spoon pumpkin puree into small bowl and fill half of it. Top pumpkin with tofu. Serve.
Try these baby recipes too:
Salmon with tofu and vegetables
Mee sua with tomato, carrot and chicken
Chilled oat parfait with berries and chia seeds
French toast sticks with cheese
Brown rice tuna casserole
(Photo: Young Parents)