Thursday, March 10, 2011

Homemade Tomato Soup and Tofu Nuggets

This was a hit with my fourteen month old but not so much with mama. I am going to try to tweek a few things so I can enjoy as well since tomato soup is one of my favorite foods. I used vegetable broth but it can be swapped out with chicken! hope your lil ones enjoy! Softened homemade breadsticks go perfectly with this for lil nibblers!
1 1/2 tbsps olive oil
2 chopped and peeled carrots
14.5 ounce can diced tomatoes
1 tbsp tomato paste
1 large crushed clov of garlic
1/2 tspn superfine sugar
1 1/2 cups veggie broth
1 bay leaf
salt and freshly ground black pepper
3 tbsps heavy cream (optional but very recommended!!!)
2 tbsps torn fresh basil leaves
Warm oil in saucepan over low heat and saute the carrots in for five minutes. Add the tomatoes, tomato paste, garlic, sugar, broth, bay leaf and seasonings. Bring to boil. Simmer on low, covered for twenty minutes and remove the leaf. Then blend until smooth in a blender. Return to saucepan, add cream and basil and reheat. Voila.
1 cup whole wheat breadcrumbs
1 tbsp flaxseed meal
1 tbsp parmesan
1/2 tsp paprika
1 cup spinach or broccoli or pea puree (in my experience spinach helps the dry ingredients stick the best)
1 large beaten egg
14 oz firm or extra firm tofu
1/2 tspn salt
nonstick cooking spray
1 tbsp olive oil
Stir together first four ingredients in a bowl. In another bowl mix together the puree and egg with a fork. Slice the tofu 1/2 inch thick and buce it or use cookie cutters to make it more appealing for kids. Sprinkle both sides with salt, dip into liquid mixture and then coat in the dry mixture. Coat a large nonstick skillet with spray and set over medium heat. Once hot add oil. Add nuggets in a single layer 3 to 4 minutes each side until crisp and golden.
Let me know how you or your children enjoy these and any tweeks or suggestions! I love to hear them! Enjoy!

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