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.