This week, instead of making up my own recipe or finding something new and altering it to suit my purposes, I went for an old standby. I was a lacto vegetarian for years before I married my enthusiastically-carnivorous husband. I just found it easier, since I shop for our groceries, cook for us, and we eat together, to eat the same things he was eating. Plus, I’ve developed a taste for meat, so I’ll have to push myself to make the sacrifice if I decide to give it up again. In the meantime, I do like to find meatless meals we can enjoy so we’re not eating quite so much meat.
In my vegetarian days, I regularly turned to Isa Chandra Moskowitz for her great variety of delicious vegan recipes. One of my favorites was (and still is) her Orange Ginger Baked Tofu. Now that Bitsy is old enough for tofu, I was excited to make it for her. This dish has a subtle sweetness I knew she would enjoy, and I thought the texture would be one she’d chew well and enjoy feeding herself.
We’ve been very fortunate that Bitsy has shown no signs of food allergies thus far. Parents. com and Live Strong recommend tofu as a good food for babies around 8 months and older, as long as they aren’t allergic to soy. Ask your pediatrician whether your baby is ready for tofu.
I enjoy making this dish almost as much as I enjoy making it, because the marinade ingredients are so fragrant. It’s also pretty quick and easy. The tofu only needs to marinate for a few minutes. If you’re out of fresh ginger or garlic, it’s okay to use dried.
I baked the tofu in strips, then cut Bitsy’s portion into small, bite-sized squares before serving it to her. I was so happy to see her enjoy it, and eagerly pick up more and more pieces to feed herself. Even my tofu-adverse husband had to admit it was delicious, though he did say the sauce would be even better on chicken. I’ll keep making this for Bitsy, and try some other tofu recipes for her. I may try to keep up having meatless lunches for Bitsy and me, and save meat for dinner time.