Broccoli Tofu Souffle
|Soft tofu||12 Ounce (1 Package)|
|Lemon juice||2 Teaspoon|
|Mixed spices||1 1⁄2 Teaspoon|
|Grated cheese||1 Cup (16 tbs)|
|Arrowroot powder||1 1⁄2 Teaspoon (For Baking)|
|Brown rice flour||2 Teaspoon|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
Cut broccoli into 1-inch pieces, peel tough skin, and cook until tender.
Process tofu in blender or food processor with steel blade until creamy.
Add broccoli and continue processing until thoroughly blended.
It should be quite stiff.
Scrape into a bowl.
Add lemon juice, spices, cheese, salt, and baking powder.
Make a cream sauce using the butter, flour, chicken broth, and milk.
Stir into tofu mixture.
Spoon into a greased ovenproof casserole.
Bake at 325° 40-45 minutes.
This is very nice with baked fish and steamed carrots.
Serving size: Complete recipe
Calories 984 Calories from Fat 464
% Daily Value*
Total Fat 53 g80.9%
Saturated Fat 29 g144.9%
Trans Fat 0 g
Cholesterol 142.6 mg47.5%
Sodium 3382.7 mg140.9%
Total Carbohydrates 52 g17.4%
Dietary Fiber 20.5 g82%
Sugars 11.8 g
Protein 76 g151.4%
Vitamin A 46.7% Vitamin C 345.1%
Calcium 162.3% Iron 17.7%
*Based on a 2000 Calorie diet