Firm tofu, asparagus and coriander wraps (gluten-free)

Name: Firm tofu, asparagus and coriander wraps (gluten-free)
Prep time: 10 min
Yield: 2 servings
Ingredients: 60 g firm tofu; 80 g asparagus; 50 g sweet potato; 30 g pomegranate; 1 tbsp olive oil; 3 g coriander; 1 piece silken tofu

A gluten-free recipe suitable for baby 12-36 months with allergies. Made with firm tofu and asparagus. SAFETY: all ingredients are guaranteed wheat-free.

10 min
Prep: 0 min
Cook

Ingredients

60 gfirm tofuAlternative: quinoa
80 gasparagusAlternative: corn
50 gsweet potatoAlternative: lentil pasta
30 gpomegranateAlternative: peach
1 tbspolive oilAlternative: rapeseed oil
3 gcorianderAlternative: rosemary
1 piecesilken tofuAlternative: 2 tbsp apple compote

Preparation steps

1. Safe ingredient preparation (wraps)

14 min

CHECK that ALL ingredients bear the Gluten-Free label
Press the firm tofu to remove excess water (15 min)
Cut the asparagus into 2-3 cm pieces (remove woody ends)
Cook the sweet potato by steaming or in water (15-20 min)
Remove the pomegranate seeds and set aside
Wash and finely chop the coriander
Take all ingredients out 20 min before (room temperature)
Prepare equipment: bowl, cutting board, knife

Cutting boardParing knifeKitchen scaleMixing bowlSteamer pot

Keep an eye on

Do NOT buy a product without reading the label
Do not cut too large: choking hazard
Do not give whole asparagus spears to under 18 months
Do not leave woody asparagus ends
Do not add salt: baby's immature kidneys
⚠️ NEVER serve a product that may contain hidden wheat

Texture tip

Cut ALL pieces the same size for even cooking
For 12-18 months: thinner pieces (1 cm)
Test cooking with a fork: should be melting-tender
KEEP PACKAGING of sensitive products to prove gluten-free
Check LABELS even for 'obvious' products (e.g. tofu sometimes contains wheat additives)
Take out 30 min before for better incorporation

2. Assembly and shaping

9 min

Crumble the cooked firm tofu in a large bowl
Add the cooked asparagus mashed into a smooth purée
Fold in the cooked sweet potato and pomegranate seeds
Add the binder (silken tofu)
Pour in the olive oil and half of the coriander
Mix with a wooden spoon
Adjust the texture (rice flour if too sticky)
Shape the wraps with oiled hands
Place on a tray

3. Cooking (steamed)

15 min

Bring water to a boil in the steamer
Arrange the wraps in the steamer basket
Leave 2 cm between each shape
Cover and steam for 13 min
Check cooking halfway through
Remove when shapes are firm and hot
Let cool 3-4 min
Test the temp with a finger: warm
Serve immediately

4. Safe serving

6 min

Prepare a fresh pomegranate seed garnish
Arrange the warm wraps on baby's plate
Sprinkle a few pomegranate seeds around
Show how to pick up the wraps
Serve warm
Watch baby during the meal
Monitor allergy signs (rash, swelling)
Put leftovers in the fridge

Baby plateSmall bowl + suction cup