There are days in your child’s culinary life that definitely feel like milestones – the first bite of solid food, obviously; the first cupcake; the first time they use their own fork. Tonight was the first time I made a complete meal for my almost-three-year old – not just an entree paired with a random steamed vegetable, but a main dish with two sides. He devoured all three components, making this a hit we will return to again and again!

Ingredients:

For the tofu:

• 1/2 (14-ounce) pkg. extra-firm tofu
• 2 Ener-G eggs
• 1/2 cup breadcrumbs
• 1 teaspoon Old Bay seasoning
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
•  Cooking spray

For the sweet potatoes:

• 1 large sweet potato
• 1 and 1/2 teaspoons olive oil
• 1/2 teaspoon garlic powder
• 1 teaspoon minced fresh rosemary
• 1/4 teaspoon black pepper

For the coleslaw:

• 4 cups packaged coleslaw mix
• 1 and 1/2 teaspoons olive oil
• 1 tablespoon apple cider vinegar
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper

1. To prepare the tofu, cut into 3 slices crosswise, and then cut each slice in half lengthwise – you’ll have 6 (3×1-inch) sticks. Pat dry with paper towels.
2. Prepare the Ener-G eggs in a shallow bowl.
3. In a separate shallow dish, combine the breadcrumbs, Old Bay, 1/4 teaspoon garlic powder, 1/4 teaspoon black pepper, and 1/4 teaspoon salt. Dip each tofu piece in the Ener-G mixture and then in the breadcrumb mixture. Arrange on a baking sheet lined with aluminum foil. Lightly coat the tops of the tofu with cooking spray and set aside.
4. To prepare the potatoes, peel and cut into 1/2-inch thick wedges (alternatively, leave on the peel, but scrub well before slicing).
5. Toss the potato wedges with 1 and 1/2 teaspoons olive oil, 1/2 teaspoon garlic powder, the rosemary, and 1/4 teaspoon black pepper. Arrange next to the tofu on the baking sheet.
6. Bake at 450 degrees F for 25 minutes.
7. Meanwhile, prepare the coleslaw: Toss together the coleslaw mix with the final 1 and 1/2 teaspoons olive oil, the vinegar, 1/8 teaspoon salt, and 1/8 teaspoon black pepper.