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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

1. Butter the bread and tear each slice into 4 or 5 pieces. 
2. Coat a casserole lightly with butter, then layer bread, tofu, cheese, and onion, repeating the layers until all ingredients are used.
3. Combine milk, eggs, salt or miso, and pepper, and pour into the casserole; allow to stand for 1 to 2 hours.
4. 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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