Scrambled Tofu with Leek and Peas
½ tofu piece crumbled
2 tbsp green peas
Chopped white of leek
Finely diced red onion 1 tsp
Diced tomato 1 tbsp
Seasonings such as cumin or basil leaf
Olive oil
1. Sauté onion in oil for 3 minutes in the pan. You may wish to add additional seasonings such as basil leaf or cumin seeds at this point.
2. Add peas and leek and cook for further five minutes. Add the diced tomato and continue cooking till vegetables soften.
3. Next add crumbled tofu and allow to cook for 5 minutes stirring from time to time.
4. Leave the texture coarse for older babies but for younger babies puree to a thick paste. Serve while warm.
When storing unused tofu it should be kept in an airtight container for maximum 7 days with the water changed every day to retain the freshness. Tofu should not smell sour.
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