Tofu & Parsnip
Published by Avo Parenting · · How our recipes are written
- Nut-free
- Dairy-free
- Fiber-rich
- Age
- 6 months+
- Prep
- 5 min
- Cook
- 15 min
- Difficulty
- Easy
Ingredients
- 1 medium parsnip, peeled and diced
- 1/4 cup silken or soft tofu, drained
- Water or breast milk/formula as needed
Method
- 01
Peel and dice 1 medium parsnip. Steam for 12-15 minutes until very soft.
- 02
Drain 1/4 cup of silken or soft tofu and press gently to remove excess moisture.
- 03
Combine the steamed parsnip and tofu in a blender.
- 04
Blend until completely smooth and creamy, adding water or breast milk/formula as needed.
Gallery
How to offer
Serve warm as a naturally sweet, velvety puree. Introduce as a soy allergen. Parsnip's sweetness pairs beautifully with silky tofu.
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 plant protein, calcium (if calcium-set), and iron. Contains all essential amino acids.
Nutrition information is general guidance, not medical advice. Read our nutrition disclaimer
