Puree Monday - Butternut Tofu

    Here is a yummy puree that makes a great mix-in for oatmeal and is packed full of protein.  It’s so good make sure to save some for bebe!  You will want to gobble this one all up yourself, I know I do. 

Butternut Tofu - 7 Months+
1 cup Silken Tofu (NON-GMO)
1 cup Butternut squash puree
1 tsp Cinnamon (optional)
1 tsp Nutmeg (optional)
3 tbsp Crushed Whole Grain Cereal (optional)

     Slice the squash lengthwise and scoop out the seeds, discard seeds. Lay the 2 halves on a lightly oiled (to prevent sticking) pan inside facing up, with about ¼ inch layer of water on pan.  Roast in a 350F degree oven for about 50 minutes (until tender).  Scoop out soft squash from the skin and puree in a food processor or Beaba babycook until smooth.   Allow to cool to at least room temperature.  Add in tofu and spices and puree until smooth and creamy.  Sprinkle with crushed cereal when serving. If your child has a soy allergy, plain Greek yogurt would be a wonderful replacement for the tofu. This recipe will keep up to 3 days in the fridge or 3 months in the freezer.  It will fill about 3 ice cube trays (15-30 servings)

Some of the Awesome Health Benefits:
-Squash is high in vitamins and calcium and very easy to digest.
-Tofu is a great source of iron, protein and calcium.
-Cinnamon offers nutritional benefits and preventative health advantages.
-Nutmeg: studies have shown it can stimulate the brain, relieving stress and stimulating mental activity.

This recipe is vegan, dairy-free and gluten-free (without cereal).


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