Tofu Cheese Souffle'

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 222.6
  • Total Fat: 9.8 g
  • Cholesterol: 75.4 mg
  • Sodium: 475.6 mg
  • Total Carbs: 18.8 g
  • Dietary Fiber: 1.9 g
  • Protein: 17.4 g

View full nutritional breakdown of Tofu Cheese Souffle' calories by ingredient
Submitted by:


modifed from "The book of Tofu" modifed from "The book of Tofu"
Number of Servings: 4


    7 ounces firm light tofu

    2 tablespoons light butter, softened
    3.2 ounces whole wheat or multi-grain bread (about 4 slices)

    6 ounces reduced fat sharp cheddar cheese, shredded
    4 tablespoons onion, chopped

    1 1/4 cup 1% milk (dairy or soy)
    1 large egg
    1/4 cup egg substitute
    1/4 teaspoon salt (or miso)
    Dash of pepper


1. DRAIN the tofu and pat dry. Slice the tofu in very thin slices, about 1/8 of an inch. Then cut each piece in half. This will yield about 24 pieces. Lay cut tofu on paper towel to drain slightly.

2. COAT a casserole dish lightly with a little of the butter.

3. SPREAD the remaining butter on the bread and then cut each slice into (approx) 30 1/2-inch pieces.

3. IN the casserole, layer 1/3 of bread, tofu, onion and cheese- in that order. Repeat the layers twice more until all the ingredients are used.

4. COMBINE the milk, eggs and salt. Whisk to combine then pour over the bread mixture. Cover, place the casserole in the refrigerator and allow to stand (at least) 1-2 hours.

5. PRE-HEAT the oven to 350. Place the casserole dish in a larger baking dish. Place the two dishes together into the oven and then fill the bottom pan with water. Bake for 45 minutes. Avoid opening the oven door during baking.

6. REMOVE the souffle from the oven first and then the larger baking dish with any remaining water. Discard the water. Allow souffle to sit for a couple of minutes to allow the eggs and cheese to fully set. Serve.

Optional additions or variations:
--Add your favorite fresh herbs to the egg mixture
--Add green chilies to the layered ingredients and cumin to the egg mixture
--Use cayenne pepper in place of/or in addition to the black pepper in the egg mixture
--Add about a cup of your favorite vegetable cut up in small pieces to the layered ingredients

Number of Servings: 4

Recipe submitted by SparkPeople user DILBERTA.

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