Firm tofu and butternut squash Mediterranean-style (nut-free)

Name: Firm tofu and butternut squash Mediterranean-style (nut-free)
Prep time: 10 min
Yield: 2 servings
Ingredients: 60 g firm tofu; 80 g butternut squash; 50 g rice cake; 30 g pomegranate; 1 tbsp olive oil; 3 g cumin; 1 piece egg

A nut-free recipe suitable for baby 12-36 months with allergies. Made with firm tofu and butternut squash. SAFETY: all ingredients are guaranteed nut-free.

10 min
Prep: 0 min
Cook

Ingredients

60 gfirm tofuAlternative: lamb
80 gbutternut squashAlternative: yellow bell pepper
50 grice cakeAlternative: buckwheat
30 gpomegranateAlternative: orange
1 tbspolive oilAlternative: rapeseed oil
3 gcuminAlternative: coriander
1 pieceeggAlternative: 2 tbsp apple compote

Preparation steps

1. Safe ingredient preparation (Mediterranean-style tofu)

14 min

CHECK that ALL ingredients bear the Nut-Free label
Press the firm tofu to remove excess water (15 min)
Peel and dice the butternut squash into regular 1.5 cm cubes
Soften the rice cake in a little water (3 min)
Remove pomegranate seeds carefully (discard membranes)
Take all ingredients out 20 min before (room temperature)

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 leave tough butternut skin
Do not leave pomegranate membranes
Do not add salt: baby's immature kidneys
⚠️ NEVER serve a product that may contain hidden nuts

Texture tip

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

2. Assembly and shaping

9 min

Crumble the pressed firm tofu in a large bowl
Add the butternut squash mashed into a smooth purée
Fold in the softened rice cake and pomegranate seeds
Add the binder (egg)
Pour in the olive oil and half of the cumin
Mix with a wooden spoon
Adjust the texture (rice flour if too sticky)
Shape the pieces with oiled hands
Place on a tray

3. Cooking (baked)

19 min

Preheat the oven to 180°C fan
Lightly oil a baking sheet
Arrange the pieces leaving 2 cm between each
Bake in the middle of the oven for 17 min
Check cooking halfway through
Remove when pieces are golden
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 pieces on baby's plate
Add small pomegranate seeds around
Show how to pick up the pieces
Serve warm
Watch baby during the meal
Monitor allergy signs (rash, swelling)
Put leftovers in the fridge

Baby plateSmall bowl + suction cup