Today I would like to share with you another tofu baby/kid recipe, a savory one that can be served both to your little ones and to the rest of the family. As you know I love the one family = one recipe concept…it really makes your life easier as a cooking mom 🙂
Few words about tofu. From a nutritional point of view it’s a great source of protein, a lovely alternative to animal protein. Very versatile (it can be used both in savory and sweet recipes, like rice), it can be served raw or cooked. As it’s not super easy to digest, I recommend introducing tofu in your baby’s diet at around 8 months of age.
The fritters: I wanted to use tofu for a quick week night recipe, ready in 20 min total so that you can serve it as a family meal. Fritters/tots/bites/croquettes are the easy way to go 🙂
Of course I added veggies, zucchini and sweet peas, to give more flavor and more texture to the soft fritters. Pending what’s in season you can use other vegetables: asparagus, green beans, carrots, corn, bell peppers….you pick! I would suggest any vegetable that keeps the texture once cooked. So I would avoid eggplants or leafy ones (spinach, kale, chard) because the fritters would be too soft.
The fritters are super creamy inside thanks to the millet + tofu mix. Millet is a seed that resembles a cereal in taste and texture. Being a seed is naturally gluten free, so easier to digest for babies.
The fritters have all the nutrients inside to be considered a full meal for your kids (protein + carbs + veggies)
If you have any leftover you can store the fritters in an air tight container in the refrigerator for up to 3 days. Yes, you might freeze them too, but the texture might change a bit…the fritters might break easily. Still yummy, but with a different texture.
If you cook the millet in advance, the fritters will be ready in 10 min total!!!
How to proceed? Simple.
In a food processor add the tofu in pieces and the rice flour. Blend few seconds until smooth. Add the cooked millet and pulse until smooth, 30 seconds.
It’s time to add the frozen sweet peas, zucchini, scallion chopped in pieces and a pinch of salt (for older kids only, skip for babies under 12 months). Pulse until combined.
In a skillet heat 2 Tbsp of olive oil over medium heat. Add one tablespoon of tofu mix; in my skillet I could cook 4 fritters at the time. Shake the pan so that they will get a kind of circular shape, flatten and cook evenly. If they are super soft, don’t worry, they will firm up like pancakes once cooked!! Cook 4 minutes until golden brown, than flip and cook on the other side for another 3/4 minutes.
I like serving the fritters with a side of kids guac: mashed guacamole with a pinch of salt, dash of lemon juice and chopped cherry tomatoes.
- 2 oz sprouted organic firm tofu (1/4 cup)
- 1 Tbsp rice flour
- 1/4 cup cooked millet
- 1 medium zucchini
- 1/2 cup frozen sweet peas
- 1/4 cup chopped scallions
- 2 Tbsp olive oil
- pinch salt (not for babies under 12 months)
Place the tofu + flour in a food processor. Blend few seconds until smooth.
Add cooked millet. pulse until smooth.
Add peas, zucchini, scallion, salt (for older kids). pulse until combined.
In a skillet heat 2 tbsp olive oil over medium heat. Add one tablespoon of tofu mix for each fritter (they are super soft, don’t worry, they will firm up like pancakes once cooked!!).
Shake the pan to give a circular shape and flatten the fritters so that they will cook evenly. cook 4 minutes until golden brown.
Flip and cook on the other side for another 3/4 minutes.