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Broccoli Tofu Souffle

Ingredients
  Broccoli 1⁄2 Pound
  Soft tofu 12 Ounce (1 Package)
  Lemon juice 2 Teaspoon
  Mixed spices 1 1⁄2 Teaspoon
  Grated cheese 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Arrowroot powder 1 1⁄2 Teaspoon (For Baking)
  Butter 2 Teaspoon
  Brown rice flour 2 Teaspoon
  Chicken broth 1⁄2 Cup (8 tbs)
  Milk 1⁄2 Cup (8 tbs)
Directions

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.
Blend.
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.
Serve immediately.
This is very nice with baked fish and steamed carrots.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Broccoli

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