No one warned me about how frustrating feeding babies and toddlers would be. Sure, it’s not the most frustrating part of babies (that would be the lack of sleep, for sure), but food is basically my love language. Every time my son throws all the wonderful food I’ve made him on the floor, I feel like he’s rejecting me and my pasta/casserole/zuchini chips too.
And add in the fact that his daycare wants me to send a meat alternative everyday and siiiigh I’m already tired of feeding him and I’m going to be doing it for the next 18+ years. Blerg.
But hey, at least I’ve found a form of tofu that he’ll eat. This is a recipe that my mom used to make all the time when I was a kid, but I hated it at the time. I blame the fact that she used nutritional yeast as the breading. Even now as an adult, I like nutritional yeast as a flavouring in things, but I can’t have it as the sole flavouring. So instead I used panko breadcrumbs and all my favourite spices. It ends up crispy on the outside and the insides are still soft enough for someone with only 8 teeth to chew.
Toddler-Approved Baked Tofu
- one block of extra firm tofu
- 1/4 cup tamari
- 2/3 cup panko breadcrumbs
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp salt
- pinches of black pepper and smoked paprika
Preheat your oven to 400°. Cut the tofu into tiny cubes – the tinier the better for more crispy surface area!
Mix up the breading by stirring the breadcrumbs and spices together in a bowl.
Take two tupperware containers with lids. Into one, pour the tamari. Place one third of the tofu into the tamari container, close the lid and gently shake to coat. Now move the tofu into the other container and add one third of the breadcrumbs and toss to coat. Lay the coated tofu on an oiled baking pan. Repeat with remaining tofu.
Place in the oven and cook for 15-20 minutes, stirring every 5 minutes and checking for doneness after 15. You want the tofu to be crispy but not dried out at all. Serve on it’s own or use as a topping for salad!