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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


  1. Preheat the oven to 350 degrees Fahrenheit.

  2. Place tofu, soy milk, and turmeric in a food processor and blend until smooth.

  3. In a saucepan, heat the oil and add the zucchini. Cook for 7-8 minutes or until it starts to lightly brown and soften.

  4. Add the corn, green onion, and garlic. Cook another 2-3 minutes.

  5. Stir in the cherry tomatoes and spinach, cook until spinach is starting to wilt and turn off the heat.

  6. Mix the pureed tofu, vegetables, and pesto together in a large bowl.

  7. 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

  8. Bake for 20-30 minutes or until slightly puffy and lightly browned

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