Sep 12, 2013
Vegan Spinach Soufflé. Recipes Happen.
Some of the best recipes happen because of mistakes. I would love to take credit for creating this lovely, fluffy soufflé on purpose. But this one happened by pure chance! I was originally going for a creamed spinach. After a little too much enthusiasm in the food processor I realized that the texture would never pass for creamed spinach. But it looked a lot like… a soufflé. Hmm…
So I added some baking powder, crossed my fingers and popped it in the oven, using the same baking method I’ve used in the past for any egg-based soufflé-type recipe: start it high, then turn it down.
- 1 pound fresh baby spinach
- 1 block extra firm tofu
- ½ cup raw cashews
- ½ cup water
- 1 tsp baking powder
- 2 tsp onion powder
- ¼ tsp ground black pepper
- 1 TBS yellow mustard
- 1 tsp ground nutmeg, plus a little more for dusting the top
- 2 tsp tamari or Bragg Liquid Aminos (optional)
- Steam the spinach until wilted.
- Preheat oven to 425° F.
- Grease a casserole dish. The spinach will rise a little, so use a dish that will hold the mixture but give it a little room to grow (I used an oblong dish, about 12″ x 5″).
- Blend the cashews and the water in a high powdered blender until smooth.
- Drain the water from the tofu (don’t squeeze the excess) and place it, the blended cashews and all remaining ingredients, except the spinach, into a food processor and process until smooth.
- Add the spinach and pulse until the spinach is well incorporated, but not totally puréed. You still want to see pieces of spinach in there!
- Pour mixture into the baking dish and sprinkle with a little more nutmeg.
- Bake for 15 minutes, then turn the oven down to 350° F and bake an additional 30 minutes.
Serves 4 as a side dish. Enjoy!