Tofu souffle with zucchini and tomatoes.
1 lb. firm tofu
½ cup soy milk
1 teaspoon turmeric
1 tablespoon olive oil
1 cup chopped zucchini
2 tablespoons chopped green onion
1 ear of corn, trim off the kernels
2 cloves garlic, minced
1 cup halved cherry tomatoes
2 cups fresh spinach leaves, chopped
Preheat the oven to 350 degrees Fahrenheit.
Place tofu, soy milk, and turmeric in a food processor and blend until smooth.
In a saucepan, heat the oil and add the zucchini. Cook for 7-8 minutes or until it starts to lightly brown and soften.
Add the corn, green onion, and garlic. Cook another 2-3 minutes.
Stir in the cherry tomatoes and spinach, cook until spinach is starting to wilt and turn off the heat.
Mix the pureed tofu, vegetables, and pesto together in a large bowl.
Cut parchment paper into 4 inch squares and fold into muffin tin cups. Lightly spray with cooking oil. Pour batter into the cups to make 10 souffles
Bake for 20-30 minutes or until slightly puffy and lightly browned