::Resipi:: Tofu Rice Porridge with Vegetables

Recipe by Stacy Dong

A very “light” yet hearty breakfast for Z.

Yields: 1-2 servings

Ingredients:
1 cup of overnight cooked brown rice
1-2 tbsp of organic silken tofu, cut into medium bite-size pieces
1 tbsp of organic frozen vegetables
1-2 cups of water

Method:
Place the rice, frozen vegetables and water into a small pot and bring to boil.

Then, turn the heat down to low and let it simmer, partially covered for 5-10 minutes, or until it reaches the porridge consistency.

Add in the tofu and stir gently and let simmer for another minute or two before serving.

Here, I scrambled some eggs with parsley to go with the porridge. Alternatively, you could add an egg into the porridge directly.

Just make sure the egg is fully cooked before giving it to the little one.

Note: Add a little organic salt/liquid amino acid/nutritional yeast flakes if your little one is used to having seasoning in his/her food.