Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper. 2. Place the parsnip sticks on the prepared baking tray. Drizzle with a little olive oil (if using) and toss them lightly to coat evenly. Roast in the oven for about 25 minutes, or until tender and slightly golden. 3. Meanwhile, in a medium frying pan over medium heat, add the diced beets and chopped spinach. Cook for about 5-7 minutes, stirring occasionally, until the spinach is wilted and the beets are heated through. Remove from heat and set aside to cool slightly. 4. In the same frying pan, add the tofu sticks. Sprinkle with a pinch of paprika, if desired, and cook for about 5-7 minutes, turning occasionally until golden brown on all sides. Remove from heat. 5. Once the roasted parsnips are done, remove them from the oven and let cool slightly. In a large mixing bowl, combine the roasted parsnips, sautéed spinach, and beets with the tofu sticks. Gently toss to distribute the ingredients. 6. Allow the mixture to cool enough for your toddler to handle, then serve the Spinach and Beet Tofu Fingers on a plate for your little one to explore and enjoy!
Summary: This recipe for Spinach and Beet Tofu Fingers with Parsnip is nutritious and toddler-friendly, providing a variety of flavors and textures for little hands to grasp. It is enriched with fiber, vitamins, and protein from the vegetables and tofu, making it a wholesome dinner option. Store any leftovers in an airtight container in the fridge for up to 2 days. Always check for allergies, particularly to soy in tofu, and introduce new foods one at a time to observe any potential adverse reactions.
