Small firm tofu and kale mini-pizzas (fish-free)

Name: Small firm tofu and kale mini-pizzas (fish-free)
Prep time: 10 min
Yield: 2 servings
Ingredients: 60 g firm tofu; 80 g kale; 50 g chickpea flour; 30 g melon; 1 tbsp olive oil; 3 g rosemary; 1 piece egg

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

10 min
Prep: 0 min
Cook: Easy
Difficulty

Ingredients

60 gfirm tofuAlternative: ground steak
80 gkaleAlternative: red bell pepper
50 gchickpea flourAlternative: polenta
30 gmelonAlternative: pineapple
1 tbspolive oilAlternative: rapeseed oil
3 grosemaryAlternative: coriander
1 pieceeggAlternative: 2 tbsp apple compote

Preparation steps

1. Safe ingredient preparation (tofu kale mini-pizzas)

14 min

CHECK that ALL ingredients bear the Fish-Free label
Press the firm tofu to remove excess water (15 min)
Remove kale stems and cut leaves into regular 1.5 cm cubes
Mix the chickpea flour with water to make a smooth batter
Cut the melon into small cubes (remove seeds)
Wash and finely chop the rosemary
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 kale stems
Do not leave melon seeds in the recipe
Do not add salt: baby's immature kidneys
⚠️ NEVER serve a product that may contain hidden fish

Texture tip

Cut ALL pieces the same size for even cooking
For 12-18 months: thinner pieces (1 cm)
Test cooking with a fork: kale should be melting-tender
KEEP PACKAGING of sensitive products to prove fish-free
Check LABELS even for 'obvious' products (e.g. spice mixes sometimes contain fish derivatives)
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 kale mashed into a smooth purée
Fold in the chickpea flour batter and diced melon
Add the binder (egg)
Pour in the olive oil and half of the rosemary
Mix with a wooden spoon
Adjust the texture (chickpea flour if too sticky)
Shape the mini-pizzas 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 mini-pizzas leaving 2 cm between each
Bake in the middle of the oven for 17 min
Check cooking halfway through
Remove when mini-pizzas are golden
Let cool 3-4 min
Test the temp with a finger: warm
Serve immediately

4. Safe serving

6 min

Prepare a fresh melon cube garnish
Arrange the warm mini-pizzas on baby's plate
Add small melon pieces around (seedless)
Show how to pick up the pizzas
Serve warm
Watch baby during the meal
Monitor allergy signs (rash, swelling)
Put leftovers in the fridge

Baby plateSmall bowl + suction cup