1. Start by boiling a small pot of water.
2. Once boiling, add the fresh spinach and cook for 2-3 minutes until wilted.
3. Drain the spinach and rinse it under cold water to stop the cooking process and retain its vibrant green color.
4. In a blender or food processor, combine the wilted spinach and soft tofu. Blend until smooth.
5. Gradually add the coconut flour while blending, ensuring everything mixes well and achieves a creamy, smooth consistency. You may adjust the amount of coconut flour to reach your desired thickness.
6. If the mixture is too thick, you can add a little bit of water or breast milk/formula to achieve a smoother texture.
7. Once fully blended, transfer the puree to a serving bowl or container for storage.

Summary:
This Spinach and Tofu Coconut Puree is a nutritious dinner meal suitable for babies aged 4-10 months. Spinach is rich in iron and vitamins, while tofu provides plant-based protein and healthy fats. Coconut flour adds a unique flavor and texture.

Storing Options:
Store any leftovers in an airtight container in the refrigerator for up to 2 days or freeze in small portions for up to 3 months.

Possible Side Effects/Allergies:
Always consult with your pediatrician before introducing new foods to your baby's diet, especially if there are known allergies or sensitivities.