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Spinach, Parsley and Tofu Soufflé

Spinach, Parsley and Tofu Soufflé

   

Spinach, Parsley and Tofu SouffléSpinach, Parsley and Tofu Soufflé


Recipe Details:
A light and healthy, diabetic-friendly soufflé with a bright color and distinct flavor.


Ingredients:
  • Pistachios – ¼ cup
  • Spinach – 7 Oz
  • Parsley – 4 bunches
  • Vegetable broth – ¼ cup
  • Tofu – ¼ lb.
  • Olive oil – 1 tbsp.
  • Egg whites – from 4 eggs
    Recipe Directions:
    Step 1
    Grind the pistachios in a blender to a paste consistency. Add parsley leaves and spinach to the blender with the pistachios. Turn the mixture into a green paste.
    Step 2
    Pour in the vegetable broth and mix everything together in a blender again until smooth.
    Step 3
    Add the tofu into the mixture, grind in a blender until completely homogeneous, then put it all in a separate bowl and mix with olive oil, using your hands and a spatula.
    Step 4
    In another bowl, whisk the egg whites until they are fluffy.
    Step 5
    Add the mixture of spinach, pistachios and tofu to the egg whites, gently stirring in with a spatula.
    Step 6
    Pour the resulting mass into metal molds or portioned cups, suitable for use in an oven, and place in an oven preheated to 390 f for about 8 minutes. Serve and enjoy!


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