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Tofu Spinach Souffle

Ingredients
  Spinach 1 Pound
  Oil/Ghee 1 Tablespoon
  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)
  Water 6 Tablespoon
  Freshly ground black pepper 1⁄2 Teaspoon
  Egg whites 4
Directions

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.
Serve immediately.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Spinach
Interest: 
Gourmet

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