This meal features Paige’s favorite foods of all time: grape tomatoes, peas and whole corn kernels–with tofu on the side. Light and fresh, it’s the perfect lunchtime fare and made using frozen veggies, you can enjoy it year-round. This dish is a really fun one for older babies developing their pincer grasp with tons of tiny and colorful shapes to choose from.

Serves 3

Ingredients

• 5 tablespoons olive oil, divided
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or 3/4 teaspoon agave nectar (Warning: honey isn’t safe for babies under 1 year old – use agave nectar instead)
• 1 dry pint grape tomatoes, quartered
• 2 green onions, finely chopped
• 6 leaves fresh basil, finely chopped
• 1 1/2 cups frozen corn kernels
• 1 1/2 cups frozen peas
• 1 package extra firm tofu, halved height-wise and cut into strips
• 3 cloves garlic, crushed
• 1/3 cup flour (try chickpea or almond)
• Tamari, to taste
• Salt & pepper to taste

Preparation:

1. Bring a medium pot of water to boil, add the peas and corn and cook for 1-2 minutes at a rolling boil. Drain and rinse under cold water to stop the cooking process – set aside.
2. In a medium mixing bowl, whisk together 3 tablespoons olive oil, balsamic, Dijon, sweetener and salt and pepper. Add quartered grape tomatoes, drained corn and peas, green onions and basil. Toss gently to combine then set aside.
3. In a large non-stick skillet, heat 2 tablespoons olive oil over medium-high heat. Add the crushed garlic and saute about 30 seconds, until fragrant but not browned. Place flour in a shallow dish and season generously with fresh cracked pepper. Coat each tofu strip in the flour mixture and place in the skillet. Lightly season with tamari, frying each side about 2 minutes. Serve and enjoy with the corn, pea and tomato salad.