Tofu Cheese Soufflé
Ingredients
- 3 slices of whole-wheat bread
- 2 tablespoons butter
- 6 ounces tofu, cut into 1/2-inch-thick slices
- 6 ounces (sharp cheddar) cheese, grated
- 1 tablespoon chopped onion or 1/4 teaspoon
onion powder
- 1 1/4 cups milk (soy or dairy)
- 2 eggs, lightly beaten
- 1/2 teaspoon salt or 2 tablespoons red miso
- Dash of pepper
Method
- Butter the bread and tear each slice into 4 or 5
pieces.
- Coat a casserole lightly with butter, then layer
bread, tofu, cheese, and onion, repeating the layers until all ingredients
are used.
- Combine milk, eggs, salt or miso, and pepper, and
pour into the casserole; allow to stand for 1 to 2 hours.
- Bake casserole in a pan of water for 45 minutes in a
preheated 350' oven.
Makes 4 servings.
About The
Authors
William
Shurtleff and Akiko Aoyagi spent their formative years on opposite sides
of the Pacific. Born in California on 28 April 1941, Bill received
degrees in engineering, honors humanities, and education from Stanford
University. He taught physics for two years in Nigeria in the Peace
Corps and has lived and traveled extensively in East Asia and Third
World countries. He speaks seven languages, four fluently, including
Japanese.
 Reprinted with permission from The Book
of Tofu, copyright © 1975, 1979, 1983, 1998 by William Shurtleff and
Akiko Aoyagi, Ten Speed Press, P. O. Box 7123 Berkeley, CA, 94707.
Available from your local bookseller, by calling Ten Speed Press
directly at 800-841-2665, or by visiting us at www.tenspeed.com.
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