1. Preheat the oven to 180°C (350°F).
2. Place the beet pieces on a baking tray lined with parchment paper. Drizzle a small amount of olive oil over the beets and roast for about 25-30 minutes or until soft and tender.
3. While the beets are roasting, bring a pot of water to a boil. Add the wheat-based pasta and cook according to the package instructions until al dente. Drain and set aside.
4. In a separate small pan, add the thinly sliced fennel and a small amount of water. Cook on medium heat for about 5-7 minutes until the fennel softens.
5. In a non-stick frying pan, add the cubed tofu and sauté on medium heat until the edges start to turn golden brown. This typically takes about 5-7 minutes.
6. In a small bowl, mix the almond butter with a small amount of water to create a creamy sauce. Stir thoroughly until well combined.
7. Once the beets are done roasting, combine the pasta, roasted beets, cooked fennel, and tofu in a large mixing bowl.
8. Pour the almond butter sauce over the mixture and gently toss to ensure everything is evenly coated. You can adjust the consistency of the sauce by adding more water if necessary.
9. Garnish with fresh herbs if desired.
10. Allow the dish to cool to a safe temperature before serving to your toddler.

Summary:
This recipe is a nutrient-dense lunch meal, perfect for toddlers practicing baby-led weaning. The combination of beets, fennel, tofu, and almond butter provides a balanced mix of vitamins, minerals, protein, and healthy fats. The wheat-based pasta adds a source of carbohydrates, essential for active little ones.

Storing Options:
This meal can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or microwave before serving.

Possible Side Effects/Allergies:
- Almond butter may cause allergic reactions in some children. Always ensure your toddler does not have a tree nut allergy before serving.
- Wheat-based pasta contains gluten, which may not be suitable for children with gluten intolerance or celiac disease.
- Monitor for any unusual reactions when introducing new ingredients.