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Tofu Spinach Souffle

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  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

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
Main Dish

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Average: 4.3 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 541 Calories from Fat 205

% Daily Value*

Total Fat 23 g35.8%

Saturated Fat 2.5 g12.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 662.1 mg27.6%

Total Carbohydrates 41 g13.8%

Dietary Fiber 30.6 g122.5%

Sugars 3 g

Protein 48 g96.5%

Vitamin A 861.4% Vitamin C 221.6%

Calcium 64.1% Iron 119.4%

*Based on a 2000 Calorie diet

Tofu Spinach Souffle Recipe