The Summer holidays are upon us, and I’m sure we’ll all be in need of inspiration for family friendly recipes!
I created this recipe for baby and child nutritionist Charlotte Stirling-Reed and it is an absolute winner. It’s really easy to prepare – all in one dish, filled with nutrition and flavour with no added salt making it the perfect family-friendly recipe!
Serves a family of 4
Ingredients
- 2 tbsp mixed chopped fresh or frozen herbs e.g. basil, sage, oregano, thyme OR 1.5 tsp dried mixed herbs
- 3 garlic cloves, grated OR 1 tsp dried garlic powder
- 250g orzo or other short pasta with a cooking time of around 12 minutes
- 400g chopped cherry tomatoes* OR 1 400g tin of chopped tomatoes
- 1 red onion sliced** OR 120g frozen chopped onion
- 2 tbsp extra virgin olive oil
- 1 block of soft set (silken) tofu (350g)
- 1 tbsp nutritional yeast
- 1 tsp basil (fresh or frozen)
Method
- Preheat the oven to 160°C fan/180°C convection.
- Mix the onion and olive oil together in a separate bowl.
- Add the mixed herbs, garlic and orzo to a large ovenproof dish with 500ml boiling water and mix to evenly distribute.
- Add the tomatoes over the top, the tofu in the centre and spread the onions out around the tofu.
- Bake in the oven for 45 minutes.
- Once cooked through add the nutritional yeast, extra basil and mix everything together before serving.
*For small babies and children cut the tomatoes into quarters
**For small babies and children cut the onion into small squares