PREPARATION TIME

5 mins

COOKING TIME

15 mins

AGE GROUP

8 – 10 months

INGREDIENTS

1 cup of medium silken tofu

½ tablespoon of olive oil

1 tablespoon of chopped spring onions (scallions or green onions)

Small pinch of turmeric

8 fresh asparagus spears, cooked

2 tablespoons of fresh parsley, finely chopped

½ cup of grated Cheddar cheese

METHOD

1. Wash the asparagus well, hold each spear with one hand at the root end and one halfway up the stalk, and bend the stalk – this will snap off the ‘woody’ part.

2. Chop the spears into small pieces and cook in a steamer over plenty of water, or boil them gently in a small saucepan with just enough water to cover, for about 10 minutes, until soft.

3. Squeeze the tofu piece by piece over the sink, to remove about half the liquid – then put the tofu aside in a small bowl.

4. Heat the olive oil gently in a medium-sized frying pan over medium/low heat then put in the spring onions and stir/fry for about 1 minute – do not allow to burn.

5. Add the tofu and sprinkle the turmeric over it, then cook – stirring constantly – until golden brown all over.

6. Mix in the cheese, asparagus and parsley and continue cooking gently until the cheese melts, then mash everything well with a fork. (For babies who are able to chew soft lumps).

7. For a smoother texture use a stick blender.

HANDY HINTS