This is my go to meal for Z & I when I’m in a pinch and have limited resources in the pantry. They aren’t the biggest fans of tofu, however, when blended with curried tomatoes and potatoes, they gobble it down. It’s an easy meal that introduces curry to their palates. I like to think that a wider range of flavours now will make them better eaters later on.

As always, make sure your baby has been introduced to these foods previously to avoid allergic reactions. I’d suggested serving it to babies 9 months plus.

Makes 4 servings

Ingredients:

1 350 gr. package of firm tofu
1/2 pint of cherry tomatoes
8 small nugget potatoes
1 tsp of curry powder
Drizzle of olive oil

Directions:

Pre-heat oven to 375° F.

Place potatoes in a pot and cover with water. Put on high and bring to a boil. Reduce temperature to medium and simmer for 20-25 minutes until tender. Drain and set aside.

Place tomatoes on rimmed baking sheet and toss with olive oil and curry powder. Put in heated oven and bake for 20 minutes, until tomatoes have started to burst.

Place tofu, potatoes, and tomatoes in blender and blend until desired consistency is reached.

Serve to adorable babies.