Tofu

Tofu can be offered once your baby seems ready for solids, usually at 6 months. It contains soy, and some brands also hold other allergens such as sesame or wheat.

Tofu is a soy food native to Asia. The method resembles cheesemaking. It uses soy milk from cooked soybeans instead of cow's milk.

Nutrition

It is rich in protein, plant omega-3 fats, iron and zinc. These support growth, brain health, red blood cells and immunity. Some types are also high in calcium. For calcium, pick brands that list calcium sulfate in the ingredients. To boost iron absorption, serve it with vitamin C foods such as bell pepper, broccoli or citrus.

Every baby develops at their own pace. These tips are general guidance.

Silken tofu is smooth. Serve it alone or stir it into soft dishes. Firm and extra-firm tofu make a good finger food in long, thick strips. You can season it with spices for new tastes. Store-bought tofu is usually pasteurized, so it can be eaten straight from the package. Stinky tofu, and fermented tofu stored in brine or marinade, should wait until your child is older.

All types of tofu are nourishing. Silken tofu often has less protein and fewer micronutrients than firm and extra-firm. Sprouted tofu carries more protein and less fat than non-sprouted.

Tofu is considered low risk when prepared for your baby's age and skills. Any food can still cause choking. Prepare it for your baby's age and stay close during meals. If a piece breaks off in the mouth, stay calm and let your baby chew it or push it forward and spit it out.

Tofu is made from soybeans. Soy is a common food allergen in infants. Fewer than 1 percent of children are allergic to soy, and reactions are usually mild, though severe ones have been reported. About 70 percent of children outgrow it by age 10. For these reasons the World Health Organization does not list soy as a Global Priority Allergen.

With a soy allergy, avoid soybeans and everything made from them, including edamame, tofu, tempeh, natto, miso, tamari, and soy sauce. Read labels.

Soy lecithin and heavily refined soy oil have almost no allergenic protein, which is why most people with soy allergy can tolerate them. Still, ask your provider before serving them.

Between 10 and 14 percent of people with cow's milk allergy also react to soy. This is more likely under 6 months. For babies with known milk allergy, many pediatricians suggest skipping cow's milk as well as soy until 6 months.

Soy is a known cause of FPIES, food protein-induced enterocolitis syndrome. Repeated vomiting and diarrhea start hours after eating. When soy is eaten regularly, the chronic form can look like reflux, weight loss and poor growth. FPIES that starts early usually clears by age 3 to 5.

People with birch pollen allergy may get brief itching, tingling or burning in the mouth. Serious reactions have been reported in these people, mostly when peanut allergy is also present.

Soy products are often made with egg, fish, peanut and sesame. Introduce these allergens one at a time and rule out allergy before serving them together. To begin, pick a tofu and a recipe free of any other allergen. Give a small amount for the first servings and raise it slowly if there is no reaction. Once introduced, keep it in the diet twice a week if possible.

Soy and peanut can show sensitization together on tests, but this does not always mean true allergy. A child who eats peanut without trouble does not need to stop. A baby with peanut allergy who tolerates soy does not need to drop soy either.