Tofu Spinach Souffle
|Dried thyme||1 Teaspoon|
|Dried oregano||1 Teaspoon|
|Soft tofu||16 Ounce (2 Fresh Bean Curd Cakes, 8 Ounce Each)|
|Kelp powder||1 Teaspoon (Available From Asian Food Stores)|
|Freshly ground black pepper||1⁄2 Teaspoon|
Remove the stalks from the spinach, wash well and chop the leaves very finely with a sharp knife or in a food processor.
Heat the oil in a pan and cook the spinach for 5 minutes with the thyme and oregano.
Drain off excess liquid by pressing between two plates.
Blend tofu with kelp and water in a food processor or blender and add the pepper.
Mix with the spinach and leave to cool.
Preheat oven to 375°F.
Whisk the egg whites until they form stiff peaks and gently fold them through the spinach mixture.
Lightly oil a souffle dish and fill with the spinach mixture.
Bake for 30—35 minutes until it is well risen and firm to the touch.