I recently wrote about how I had been struggling with knowing what to feed my baby, now that she is old enough to start trying food. Despite having some problems with Baby Led Weaning by Gill Rapkey and Tracey Murkett, I checked out The Baby-Led Weaning Cookbook from the same authors from the library because I needed ideas. I actually really liked this book! The theory and guidelines for feeding were presented in a much better way than their other book, and the recipe section gave me a lot of ideas. One recipe I have made a couple time is “Saag Paneer or Tofu”. Saag paneer or chicken is a delicious take out option from Joe and my favorite Indian restaurant. This recipe I make with tofu. It also tastes good wrapped up along with some crumbled chickpea patties in a tortilla the next day!
Simple Spiced Spinach and Tofu
adapted from The Baby-Led Weaning Cookbook
10 ounces spinach
oil or butter (unsalted) for frying
1 teaspoon cumin seeds
1 medium onion, sliced
2 garlic cloves, finely chopped or crushed
1-inch piece of fresh ginger, peeled and finely chopped
2 teaspoons garam masala
1/4 mild fresh chili pepper (such as jalapeno) deseeded and pith removed, finely chopped OR a pinch of dried chili flakes
8 ounces firm tofu, cut to bite-sized pieces
2 tablespoons heavy cream
a dash of lime juice
- Lightly steam the spinach and blend it into a paste with a blender, food processor, or fork.
- Heat the oil or butter in a large frying pan. Add the cumin seeds and fry for about 2 minutes until they start to become fragrant and make a popping sound. Add the onion and fry until soft. Add the garlic, ginger, garam masala, chili, and stir. Add the spinach paste with a little water to make a runny sauce. Bring to a boil, then reduce the heat.
- Add tofu and cream and simmer for about 3 minutes.
- Add a dash of lime juice and stir.
- Serve warm with rice or naan.