Tofu & Cauliflower

Ingredients

• 1 cup cauliflower florets
• 1/4 cup silken or soft tofu, drained
• Water or breast milk/formula as needed

Method

1. 01

   Cut 1 cup of cauliflower into small florets and steam for 8-10 minutes until very tender.

2. 02

   Drain 1/4 cup of silken or soft tofu and press gently to remove excess moisture.

3. 03

   Combine the steamed cauliflower and tofu in a blender.

4. 04

   Blend until completely smooth and creamy, adding water or breast milk/formula as needed to achieve a silky texture.

How to offer

Serve warm as a velvety white puree. Introduce as a soy allergen. The mild cauliflower makes tofu very approachable for first-time tasters.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Freeze in ice cube trays for up to 2 months.