Bebe's Coconut Curry

A bunch of my 3 year old daughter's favorite foods all mixed together.

Ingredients: 
1 package of extra firm tofu, cubed
1 can of lite coconut milk
1 cup of frozen peas
2-3 potatoes, peeled and cubed
2-3 sweet potatoes, peeled and cubed
3 cloves of garlic, minced
1 teaspoon ground ginger
1 tablespoon curry spice

Mix it all up in the crock pot, then set on high for 4 hours.

Serve with brown rice. Makes 4 servings.

Spinach Squares

This is a healthier take on the Betty Crocker spinach squares that I grew up with. My two little ones gobbled them up.

Spinach Squares: 

Crust:
1 cup whole wheat flour 
1/4 cup ice water
1/4 cup olive oil

Filling:
8 oz (2 cups) shredded cheese (I like to use sharp cheddar) 
3 eggs
14 oz tofu
18 oz frozen spinach
1/2 teaspoon nutmeg
Salt (to taste) 
1 small onion, chopped
Breadcrumbs 

Directions:
1. Preheat the oven to 375 degrees.
2. Mix together the ingredients for the crust, form into a ball, then spread evenly in the bottom of a 9" x 12" casserole dish.
3. Mix together the cheese, eggs, tofu, spinach, onion, and spices. Pour it on top of the crust.
4. Dust the top with breadcrumbs.
5. Bake for 45 minutes.

Tofu Millet Pilaf

1 red onion, chopped
1 cup millet
2 and 3/4 cups water
1 tablespoon curry
1 teaspoon cinnamon
Olive oil
1 package of firm tofu cut into small cubes
2 medium tomatoes, diced
Soy sauce
Bunch of green onions, sliced (optional)

1.) Saute the onion in olive oil for 5 minutes.
2.) Stir in the millet, wait a minute, then stir in the water, curry, and cinnamon. Simmer at low heat for 30 minutes.
3.) In a separate pan, saute the tofu in equal parts olive oil and soy sauce for 5 minutes.
4.) Add the diced tomato to the tofu and continue sauteing for another few minutes.
5.) Add the tofu-tomato mixture to the cooked millet mixture and stir in the sliced green onion last.