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Broccoli Tofu Souffle Recipe
|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)|
Serving size: Complete recipe
Calories 984 Calories from Fat 464
% Daily Value*
Total Fat 53 g80.9%
Saturated Fat 29 g144.9%
Trans Fat 0 g
Cholesterol 142.6 mg
Sodium 3382.7 mg140.9%
Total Carbohydrates 52 g17.4%
Dietary Fiber 20.5 g82%
Sugars 11.8 g
Protein 76 g151.4%
Vitamin A 46.7% Vitamin C 345.1%
Calcium 162.3% Iron 17.7%
*Based on a 2000 Calorie diet
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.