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Tofu Spinach Souffle Recipe
|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|
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
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.