Posted by Kath on October 3, 2008, at 20:56:06
In reply to Re: Spinach-cheese tofu 'souffle' » Kath, posted by Angela2 on October 3, 2008, at 19:40:58
OK
You need a blender or food processor to make it really souffle-y. But if you don't have one you could still make it.
I'm pretty free & easy about amounts & cooking temperatures & times!
Use a couple of containers of tofu.
I use medium-firm tofu; you can use soft also. Rinse & set to drain. Pat dry before using.Wash & drain a bag of spinach (or a big bunch of it).
Lightly fry a chopped onion & garlic in some oil & butter in a fairly large frying pan (I use cast iron) - until the onion is sorta transparent.
Chop the spinach & add to frying pan. You might need to 'cook down' some to make room for the rest.
Chop us or mash tofu in a large bowl. Add to frying pan & cook. Add some salt & pepper if you want - or use what I use "Bragg's Liquid Amino Acids" - it's a liquid like soy sauce but much milder. If you can't get it (Natural Food stores have it) you can use a bit of soy sauce to add flavour - NOT too much.
Lightly oil a large baking dish.
Remove frying pan from stove & blend the contents you might not be able to do it all at once.
Put about 1/2 into baking dish & spread it out. Sprinkle some grated cheddar cheese over it (cheese is optional; tastes yummy without it too.)
Spread the other 1/2 of tofu 'mush' over the cheese. Smooth the top. I use a rubber spatula to do the spreading.
Bake in about a 350 oven until the top is sort of firm when you touch it. I dunno - maybe 20 minutes or more.
Sorry for the lack of specifics. If anyone wants more detailed guidelines just ask me.
luv, Kath
PS - when cooked, cut into squares & then you can lift the squares out onto plates. It's good left over also. It looks sorta weird - green! But if we take it to a pot-luck dinner there's NEVER any left over!!!
poster:Kath
thread:854838
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