Tempeh & Corn
Published by Avo Parenting · · How our recipes are written
- Nut-free
- Dairy-free
- Age
- 6 months+
- Prep
- 5 min
- Cook
- 15 min
- Difficulty
- Easy
Ingredients
- 50g plain tempeh
- 1/4 cup corn kernels
- Water as needed
Method
- 01
Cut 50g of plain tempeh into small cubes. Steam for 8-10 minutes to soften and reduce bitterness.
- 02
Cook 1/4 cup of corn kernels (fresh, frozen, or no-salt canned) in a little water for 5 minutes until tender.
- 03
Combine steamed tempeh and cooked corn in a blender.
- 04
Blend until smooth, adding water to reach a creamy consistency. Pass through a fine sieve if a smoother texture is desired.
Gallery
How to offer
Serve warm as a smooth puree. Introduce as a soy allergen (tempeh is made from fermented soy). Corn adds natural sweetness.
Storage
Store in an airtight container in the refrigerator for up to 3 days. Freeze in ice cube trays for up to 2 months.
Nutrition note
Good source of fiber and B vitamins. Contains antioxidants like lutein and zeaxanthin. Provides energy from carbohydrates.
Nutrition information is general guidance, not medical advice. Read our nutrition disclaimer
