This recipe is suitable for those in the puree or soft dietary stages after bariatric surgery. It is a great plant-based option that provides a good source of protein from the tofu and plenty of fibre from all of the vegetables. Try freezing any leftovers into large ice cube trays so you’ve got a quick easy pureed option on hand as needed.
- Prep: 10 Minutes
- Portions: 6 cups
Ingredients:
- 1 tbsp olive oil
- 1 leek, halved lengthways and thinly sliced
- 1tbsp dried mixed herbs
- 1 head of broccoli, finely chopped
- 300g spinach, thinly sliced
- 1/3 cup green pesto (homemade or store bought)
- 1/2 cup vegetable stock
- 1 1/2 cups frozen peas
- 300g firm tofu, crumbled
- salt and pepper to taste
Method:
- Heat the oil in a large frying pan on a medium heat. Add the leek and herbs and cook for 5 minutes or until the leek has softened
- Add the broccoli, spinach, pesto and stock and stir for a further 3-4 minutes or until the spinach leaves have wilted
- Add the peas and crumble in the tofu, stirring to combine
- Season with salt and pepper to taste
- Once cool, transfer to a blender to whizz into a puree or serve immediately if in the soft stage
