Healthy Baby Recipe ~ Tofu and Veggie Pasta Salad
This pasta salad is a fun finger food for toddlers and is full of nutrients from the onion, garlic, ginger, tofu, bell peppers, and spinach. But let’s talk about the bell peppers, which are a vibrant source of vitamins, minerals, and antioxidants. In just 1 cup of chopped bell peppers, your baby is provided with almost a days worth of vitamin A, which is essential to healthy eyesight. A cup of chopped peppers provides more than 100 percent of the daily value of the antioxidant vitamin C, which supports tissue health and immunity. Peppers also provide folate, which supports the functioning of red blood cells. Bell peppers are also a source of vitamin K, essential to the clotting function of blood.
1/2 pound whole wheat rotini pasta
4 oz tofu, drained
1/2 small onion, finely chopped
1 clove fresh garlic, finely chopped
1 tbsp fresh ginger, finely chopped
1 tsp dried oregano
1 tbsp olive oil
1/2 red bell pepper, cored and chopped
1/2 yellow bell pepper, cored and chopped
1/3 cup fresh spinach, chopped
salt and pepper to taste
olive oil and balsamic vinegar to dress
Cook pasta according to package instructions. Drain and allow to cool completely. In a medium bowl, use a fork to mash tofu lightly – it doesn’t need to be uniform or particularly well mashed. add onion, garlic, ginger, oregano, and salt and pepper, and stir well.
Heat a medium skillet over medium high heat, and add the tofu mixture to the pan with a bit of oil. saute for about ten minutes, or until the tofu is golden brown. remove from heat and allow to cool completely.
In a large bowl, mix pasta, tofu mixture, red and yellow bell peppers, and spinach. Dress lightly with olive oil and balsamic vinegar. Refrigerate for at least an hour, or until cool, before serving.