I enjoy easy, tasty recipes, but sometimes it’s fun to make something extra special. Hence, when I learned you can make “egg white” foam using garbanzo juice, I was anxious to see if a vegan soufflé was possible. And voilà, it worked and has become one of my favorite recipes!
- 1 block (14 oz.) firm tofu
- 2 tablespoons nutritional yeast flakes
- 1 teaspoon salt
- ½ teaspoon garlic powder
- 1 teaspoon tumeric
- ¼ cup water
- 10 ounces frozen or fresh spinach
- ¼ cup diced onion
- 1 (15 oz.) can garbanzo beans/chickpeas (juice of)
- Preheat oven to 375°F. Spray a 9-inch pie pan or similar sized dish with non-stick spray.
- Blend the first six ingredients together in a blender until smooth. Place inside a large bowl.
- Drain the garbanzo bean juice into a medium-sized bowl. Save the garbanzo beans for another recipe, like hummus.
- In a non-stick frying pan, sauté onion until translucent along with the frozen or fresh spinach and any other veggies you may enjoy such as mushrooms.
- Add the sautéed vegetables to the tofu mix and stir thoroughly.
- Using a hand-held mixer, blend the garbanzo juice on high until it becomes foamy and can hold the peaks made when lifting up the mixer.
- Using a spatula, pour the garbanzo foam into the large bowl and gently fold the foam into the tofu mixture. Once it is folded together (be careful to avoid stirring and not to over mix) pour into the prepared baking dish.
- Bake for 45-60 minutes. Test the soufflé using a knife. When the knife comes out clean the soufflé is ready to eat!
Ready in about 1½ - 2 hours
Makes 6 Servings