Tofu Tender Supper

Tofu Tender Supper (1)

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.

Tofu Tender Supper (2)

 

 

Garden Crate

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We received our Garden-themed box from Koala Crate this month – perfect for summertime! This kit was very much about Travis playing with the items in his own way, not necessarily as “intended”, but there’s nothing wrong with a crate that simply prompts ideas and play!

As always, Travis was eager to lift the lid and see what was inside this time around. The first project, a Gardening Apron to decorate, was a huge hit – not so much to decorate, but to try on and to put the gardening tools inside of.

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The kit came with string and felt flowers/leaves to decorate the apron, but he preferred to scoop the felt items and pretend he was planting them (cupcake liners made great “flower pots”!).

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I finally coaxed him into helping decorate the apron as intended, which was good lacing practice, before I finished it for him. You’ll notice that he adorned the apron with pencil scribbles as the finishing touch, in the photo at the top of this post!

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Travis also did things his own way when it came to building the Growing Plant; he loved squeezing drops of the provided glue, meant to glue on tissue paper flower buds, but instead he wanted to stick the cardboard leaves together.

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I let him have fun his own way while I pressed on the “flowers” so he could see the final, intended result.

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Once the glue dried and it was time to slot the cardboard leaves and stems of the plant together, he decided we should “drill” it together!

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The final “project” this month was a bit of a disappointment – a book to read along with the growing plant, rather than another craft, which I felt could have been included in Imagine magazine.

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However, the story is a nice vocab builder, and touched off discussion about plants and gardening.

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The biggest hit by far? The provided recipe to make your own, homemade lemonade!

Mint Lemonade

Mint Lemonade (4)

Just in time for the hot days of summer, we received this homemade lemonade recipe from Koala Crate!

To start, have your child squeeze one lemon half into a cup.

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Add 2 tablespoons powdered sugar, and let your little sous-chef stir until the sugar is dissolved.

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Now it’s time to add fresh mint – and fresh is the key word here! If you have your own herb garden, so much the better. Our next best option was a mint plant from the grocery store; Travis loved selecting three leaves before adding them to his cup and muddling.

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Adults: Fill the cup the rest of the way with water (about 5 ounces) and stir.

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Add a straw and enjoy summer in a glass!

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