Hooray, it’s strawberry season in the UK! This means that strawberries are sweet, juicy and delicious as they should be. The little lady and I love to eat strawberries straight from the punnet (…or from the garden if only our strawberry plants grew some actual fruit). But, when the strawberries lose their shine and get a bit too squidgy then this is one of the recipes that I make. I also make this dish when I happen across a bulk load of strawberries going for a song at the supermarket.
This pudding is brilliant, especially for kids, because 1) it is highly nutritious and filled with protein, iron, calcium, vitamin C and other great stuff, 2) it’s simple to make and can be frozen, and 3) my two year old loves it (for proof, see below). So, I hear you ask, what is the secret of this wonder pudding? …It’s tofu. You may well have guessed. I have used tofu in another toddler-loving pudding (chocolate and prune mousse) and am becoming a big fan of this ingredient as I learn how to use it properly (previous attempts have ended up with deep fried plastic or slimy stir fries). Anyhow, enough of my tofu tales, here is a great recipe for little ones from weaning and beyond. This yields around 3-4 puddings.
- 200g strawberries, hulled and halved
- Few drops of vanilla essence
- 125g tofu, silken or firm
- 1-2 tbsp maple syrup
- Put the strawberries and 1 tbsp of maple syrup in a small pan. Warm gently until the strawberries are beginning to release their juices and soften. Cook/ simmer for 10-15 minutes. The strawberries are ready when they are completely soft (and there will be quite a lot of strawberry juice- see photo below). Set aside to cool.
- Once cool, blend the strawberries into a sauce/ puree.
- Add the vanilla essence and tofu to the strawberries. Blend until smooth. Add more maple syrup (if required) and blend again.