Easy Tofu Tacos - Baby-Led Weaning Adaptation

Ingredients

• 12 to 14-ounce block extra-firm tofu
• 2 tablespoons soy sauce
• 1 tablespoon apple cider vinegar
• 1/4 teaspoon kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 2 teaspoons smoked paprika
• 3 tablespoons, divided olive oil
• 2 cups red cabbage
• to taste lime wedges
• to taste cilantro
• to taste pico de gallo
• to taste vegan yogurt (or regular)

finger food Ingredients

• 12 to 14-ounce block extra-firm tofu
• 2 tablespoons soy sauce
• 1 tablespoon apple cider vinegar
• 1/4 teaspoon kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 2 teaspoons smoked paprika
• 3 tablespoons, divided olive oil
• 2 cups red cabbage
• to taste lime wedges
• to taste cilantro
• to taste pico de gallo
• to taste vegan yogurt (or regular)

table food Ingredients

• 12 to 14-ounce block extra-firm tofu
• 2 tablespoons soy sauce
• 1 tablespoon apple cider vinegar
• 1/4 teaspoon kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 2 teaspoons smoked paprika
• 3 tablespoons, divided olive oil
• 2 cups red cabbage
• to taste lime wedges
• to taste cilantro
• to taste pico de gallo
• to taste vegan yogurt (or regular)

pincer grasp Ingredients

• 12 to 14-ounce block extra-firm tofu
• 2 tablespoons soy sauce
• 1 tablespoon apple cider vinegar
• 1/4 teaspoon kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 2 teaspoons smoked paprika
• 3 tablespoons, divided olive oil
• 2 cups red cabbage
• to taste lime wedges
• to taste cilantro
• to taste pico de gallo
• to taste vegan yogurt (or regular)

puree Ingredients

• 12 to 14-ounce block extra-firm tofu
• 2 tablespoons soy sauce
• 1 tablespoon apple cider vinegar
• 1/4 teaspoon kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 2 teaspoons smoked paprika
• 3 tablespoons, divided olive oil
• 2 cups red cabbage
• to taste lime wedges
• to taste cilantro
• to taste pico de gallo
• to taste vegan yogurt (or regular)

finger food Instructions

1. [BABY PREP] PREP the **extra-firm tofu** by cutting 2 thick, finger-width spears for the baby and setting them aside. Crumble the remaining tofu into a bowl for the family.
2. [BABY PREP] SEASON the family's tofu with **soy sauce**, **apple cider vinegar**, **kosher salt**, **garlic powder**, **chili powder**, **cumin**, **smoked paprika**, and 2 tablespoons of **olive oil**. Season the baby's spears ONLY with **garlic powder**, **cumin**, **smoked paprika**, and a drizzle of **olive oil**.
3. HEAT the remaining 1 tablespoon of **olive oil** in a large non-stick skillet.
4. [BABY PREP] ADD the **extra-firm tofu** to the skillet, keeping the baby's spears on one side of the pan, completely separate from the family's seasoned portion to avoid cross-contamination. Cook on medium-high for 8 to 10 minutes, stirring the family's portion occasionally until browned. Cook baby's spears until heated through and soft, removing them before they get crispy.
5. [PULL POINT] REMOVE the baby's cooked **extra-firm tofu** spears from the skillet and set aside to cool.
6. [BABY PREP] SERVE the warm, soft **extra-firm tofu** spears alongside a small dollop of plain **vegan yogurt (or regular)** for dipping.
7. SERVE the remaining family meal warm with tortillas, topped with sliced **red cabbage** tossed in **lime wedges** juice, spicy **vegan yogurt (or regular)** mixed with hot sauce, **pico de gallo**, and **fresh cilantro leaves**.

table food Instructions

1. PREP the **extra-firm tofu** by crumbling the entire block into bite-sized crumbles.
2. SEASON the crumbled tofu with **soy sauce**, **apple cider vinegar**, **kosher salt**, **garlic powder**, **chili powder**, **cumin**, **smoked paprika**, and 2 tablespoons of **olive oil**.
3. HEAT the remaining 1 tablespoon of **olive oil** in a large non-stick skillet.
4. ADD the **extra-firm tofu** to the skillet and cook on medium-high for 8 to 10 minutes, breaking up large pieces and stirring occasionally, until browned and lightly crispy.
5. [BABY PREP] PREP the toppings. Thinly slice the **red cabbage** for the family, and finely shred a small portion for the toddler. Toss both with **lime wedges** juice and a pinch of **kosher salt**. Mix the **vegan yogurt (or regular)** with a tiny pinch of salt and keep a mild portion for the toddler before adding **Mexican hot sauce** to the family's portion.
6. [BABY PREP] SERVE the seasoned **extra-firm tofu** crumbles alongside the finely shredded **red cabbage**, a dollop of mild **vegan yogurt (or regular)**, and finely torn **fresh cilantro leaves**.
7. SERVE the remaining family meal warm with tortillas, topped with seasoned cabbage, spicy yogurt sauce, **pico de gallo**, and **fresh cilantro leaves**.

pincer grasp Instructions

1. [BABY PREP] PREP the **extra-firm tofu** by crumbling a 1/4 cup portion into small 1cm pieces for the baby and setting it aside. Crumble the remaining tofu into a separate bowl for the family.
2. [BABY PREP] SEASON the family's tofu with **soy sauce**, **apple cider vinegar**, **kosher salt**, **garlic powder**, **chili powder**, **cumin**, **smoked paprika**, and 2 tablespoons of **olive oil**. Season the baby's portion ONLY with **garlic powder**, **cumin**, **smoked paprika**, and a drizzle of **olive oil**.
3. HEAT the remaining 1 tablespoon of **olive oil** in a large non-stick skillet.
4. [BABY PREP] ADD the **extra-firm tofu** to the skillet, keeping the baby's unseasoned portion on one side of the pan, completely separate from the family's seasoned portion to avoid cross-contamination. Cook on medium-high for 8 to 10 minutes, stirring the family's portion occasionally until browned. Cook baby's portion until heated through and soft, removing it before it gets crispy.
5. [PULL POINT] REMOVE the baby's cooked **extra-firm tofu** crumbles from the skillet and set aside to cool.
6. [BABY PREP] SERVE the soft, 1cm **extra-firm tofu** crumbles alongside a small dollop of plain **vegan yogurt (or regular)**.
7. SERVE the remaining family meal warm with tortillas, topped with sliced **red cabbage** tossed in **lime wedges** juice, spicy **vegan yogurt (or regular)** mixed with hot sauce, **pico de gallo**, and **fresh cilantro leaves**.

puree Instructions

1. [BABY PREP] PREP the **extra-firm tofu** by crumbling a 1/4 cup portion for the baby and setting it aside. Crumble the remaining tofu into a separate bowl for the family.
2. [BABY PREP] SEASON the family's tofu with **soy sauce**, **apple cider vinegar**, **kosher salt**, **garlic powder**, **chili powder**, **cumin**, **smoked paprika**, and 2 tablespoons of **olive oil**. Season the baby's portion ONLY with **garlic powder**, **cumin**, **smoked paprika**, and a drizzle of **olive oil**.
3. HEAT the remaining 1 tablespoon of **olive oil** in a large non-stick skillet.
4. [BABY PREP] ADD the **extra-firm tofu** to the skillet, keeping the baby's unseasoned portion on one side of the pan, completely separate from the family's seasoned portion to avoid cross-contamination. Cook on medium-high for 8 to 10 minutes, stirring the family's portion occasionally until browned. Cook baby's portion until heated through and soft, removing it before it gets crispy.
5. [PULL POINT] REMOVE the baby's cooked **extra-firm tofu** from the skillet and set aside to cool.
6. [BABY PREP] BLEND the cooled baby's tofu with a splash of breastmilk, formula, or water and a spoonful of plain **vegan yogurt (or regular)** in a blender until completely smooth and lump-free.
7. [BABY PREP] SERVE a smooth dollop of the spiced tofu puree on a baby spoon.
8. SERVE the remaining family meal warm with tortillas, topped with sliced **red cabbage** tossed in **lime wedges** juice, spicy **vegan yogurt (or regular)** mixed with hot sauce, **pico de gallo**, and **fresh cilantro leaves**.

Pediatric Guidelines & Medical References

• Health Canada Infant Nutrition Guidelines for Finger Foods
• Health Canada - Soy Allergy Guidelines
• Health Canada - Milk Allergy Guidelines
• Canadian Paediatric Society statement on dietary exposures and allergy prevention