Photo: Unsplash
Age: Around 7-8 months and up, once your baby is comfortable with single-ingredient purees.
Silken tofu is a staple first protein in many Japanese and East Asian households — it's naturally soft, mild in flavor, and mashes easily into vegetables for a well-rounded, easy-to-eat meal.
Ingredients
- 1/4 cup silken tofu
- 2 tablespoons each of soft-cooked broccoli, carrot, and corn (or vegetables of your choice)
- A splash of water or breast milk/formula, if needed
Instructions
- Steam the vegetables until very soft, about 8-10 minutes.
- Mash the silken tofu with a fork until smooth.
- Mash the cooked vegetables and combine with the tofu, adjusting texture with a splash of liquid if needed.
- Serve warm or at room temperature.
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A note on tofu and texture
Silken tofu is the softest variety and mashes down almost like a custard, which makes it a good starting point. As your baby gets older, firmer tofu cut into small, soft cubes is a good next step for practicing self-feeding.
Rotating in different vegetables
This recipe is flexible — soft-cooked pumpkin, sweet potato, spinach, or peas all work well mashed in with the tofu, so it's an easy one to vary week to week.
