If you think you can't cook a soufflé, think again. This recipe for cheese tofu souffle is easy to do and produces a good light soufflé.
I'd always assumed that soufflés were difficult to make but wanted a challenge. My first attempt was encouraging (it was light and fluffy) but not terribly tasty.
This recipe is the result of a few trials and we enjoy this version.
The secret is to use a really tasty cheese, making sure it meets Vegetarian Society guidelines of course.
Our local supermarket does a wide range of cheese, nearly all of which are made with vegetarian rennet.
Just for a change, this recipe makes a dish for 4 servings, mainly because it suits the only soufflé
dish in our kitchen.
To make 4 servings:
2 slices White Bread
180g Tofu, roughly chopped
180g Tasty Cheese, grated
30g Onion, finely chopped
Around 440 KCal per serving.
Use a little of the butter to lightly coat a casserole or soufflé dish. Spread the rest of the butter on the bread.
Cut the buttered bread into pieces and layer bread, tofu, cheese and onion into the dish. Repeat the layers until all the ingredients are used.
Put the milk and the eggs in a bowl and season with salt and pepper then whisk briskly together.
Pour the mixture over the contents of the dish. Leave it to stand for at least 1 hour to give the milk mixture time to soak through all the other ingredients.
Stand the dish in a pan of water in a moderate oven, about 160C, for 45 minutes.
Serve hot. A side salad goes nicely with this soufflé