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.
- 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
- 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.
- 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.
- 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.