Firm tofu and kale Mexican-style (sesame-free)

Name: Firm tofu and kale Mexican-style (sesame-free)
Prep time: 10 min
Yield: 2 servings
Ingredients: 60 g firm tofu; 80 g kale; 50 g buckwheat; 30 g watermelon; 1 tbsp olive oil; 3 g coriander; 1 piece silken tofu

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

10 min
Prep: 0 min
Cook

Ingredients

60 gfirm tofuAlternative: lamb
80 gkaleAlternative: celery
50 gbuckwheatAlternative: rice cake
30 gwatermelonAlternative: kiwi
1 tbspolive oilAlternative: rapeseed oil
3 gcorianderAlternative: chives
1 piecesilken tofuAlternative: 2 tbsp apple compote

Preparation steps

1. Safe ingredient preparation (tofu kale Mexican-style)

14 min

CHECK that ALL ingredients bear the Sesame-Free label
Press the firm tofu to remove excess water (15 min)
Remove kale stems and cut leaves into regular 1.5 cm cubes
Cook the buckwheat in unsalted water (15 min)
Remove watermelon seeds and dice into small cubes
Wash and finely chop the coriander
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
Always remove watermelon seeds
Do not add salt: baby's immature kidneys
NEVER serve a product that may contain hidden sesame

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 sesame-free
Check LABELS even for 'obvious' products (e.g. buckwheat mixes sometimes contain sesame)
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 cooked buckwheat and diced watermelon
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 pieces with oiled hands
Place in a baking dish

3. Cooking (baked)

19 min

Preheat the oven to 180°C fan
Lightly oil the baking dish
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 watermelon cube garnish
Arrange the warm pieces on baby's plate
Add small watermelon pieces around (seedless)
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