1. Begin by preparing the vegetables. Peel and chop the eggplant into small cubes to help it cook evenly.
2. In a large pot, bring water to a boil. Once boiling, carefully add the chopped eggplant and cook for about 10 minutes until soft.
3. After 10 minutes, add the green beans to the pot and continue to cook for another 5-7 minutes, until both the eggplant and green beans are tender.
4. Add the chopped spinach to the pot and cook for an additional 2-3 minutes, until wilted.
5. While the vegetables are cooking, prepare the tofu. In a separate pot, steam the cubed tofu for about 5-7 minutes until heated through.
6. Once the vegetables are cooked, drain any excess water and transfer them to a blender or food processor along with the steamed tofu.
7. Blend until smooth, adding a small amount of water if necessary to achieve your desired consistency.
8. Allow the puree to cool before serving to your baby.

Summary:
This creamy vegetable puree with tofu is a nutritious dinner option for babies aged 4-10 months. It is rich in fiber, vitamins, and protein, making it excellent for growth and development.

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 1 month.

Possible Side Effects/Allergies:
Eggplant and tofu are rare allergens, but it’s always crucial to introduce new foods one at a time to monitor for any adverse reactions. If your baby has known allergies, consult with your pediatrician before introducing these ingredients.