Turmeric Tofu Scramble
Soft crumbled tofu with turmeric, sweet pepper and spinach. An egg-free scramble that's quick, iron-rich and good for pincer practice.
Ingredients
Makes 3 baby servings
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Method
- 1
Warm the oil over medium-low heat and cook the pepper for 4–5 minutes, until completely soft.
- 2
Crumble the tofu into small pieces with your fingers and add it with the turmeric.
- 3
Cook 3–4 minutes, stirring, then add the spinach and water and cook until wilted.
- 4
Cool before serving.
Serve it by age
9–12 months
Offer the small soft crumbles for pincer practice.
12 months+
Serve in a soft tortilla or with toast.
health_and_safetyAllergens
Contains soy (top 9 allergen). For a first exposure, offer a small amount early in the day and watch for 2 hours. The hummus swap adds sesame, and tortilla or toast (12 months+) adds wheat.
sync_altSwaps
- swap_horizUse finely chopped soft-cooked zucchini instead of pepper.
- swap_horizAdd a spoon of no-salt hummus once sesame is introduced.
kitchenStorage
Fridge 2 days.
Safety reminders
- No added salt, sugar or honey before 12 months.
- Always check texture: food should squash between your thumb and finger.
- Stay with your baby and keep them seated upright while eating.
- Cook bell pepper until fully soft; raw pepper pieces are too firm for babies.
- This recipe is general guidance for healthy, full-term babies and children. Ask your pediatrician first if your child was born early, has a medical condition, allergies or feeding difficulties (medical disclaimer).
