Recipe

Cornmeal And Tofu Souffle Recipe

	Munchy / All my dishes 1 year, 9 months ago Great as a main course or side dish. Fluffy, light and delicious! Prep:10m Cook:40m Servings:4	Munchy
	tofu egg vegetarian yummy

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Ingredients

2 cups soy milk

1/3 cup cornmeal

1 tbs sugar

3/4 tsp salt

3 eggs, seperated

1 block of firm or extra firm tofu, drained and pressed to remove water, then diced into small squares

1 tbs margarine

1/2 cup sauteed chopped onions, optional

1/2 cup (or more to your taste) cheese diced into small squares, optional

Directions

Heat soymilk in a saucepan. When it's hot, but before it starts to stick to the bottom of the pan, add cornmeal, sugar and salt.

Stir quickly til thick, don't let it stick or scorch!

Remove from heat.

Seperated the eggs.

Add the tofu and butter to cornmeal mixture, and the onions if you're using them.

Beat the egg whites until stiff peaks form.

Mix this into the cornmeal mixture, and fold in the chunks of cheese if using.

Pour all into greased casserold dish.

Bake at 375º for 45 mins. Watch your top doesn't get too brown, and make sure the inside is cooked-test with a fork. If it's wet, it needs a little more time! It should be fluffy and egg-like.

Serve as a side dish-or just eat as a meal in itself with some hot buttered toast!

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