LOW CALORIE

Spinach, Parsley, and Tofu Soufflé

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

As in all other dishes from the repertoire of Chef John Smith, this soufflé does not use salt. Therefore, there are two options: either cook it as directed or add salt to your own taste. The vegetable broth is made from onions, carrots, celery, and any herbs you have at home. The ratio of water to vegetables and herbs is one to one. It should be simmered for about an hour to achieve a maximum concentration of flavor.

Ingredients

Pistachios - 0.7 oz
Spinach - 7.1 oz
Parsley - 7.1 oz
Chicken Broth - 1 fl oz
Tofu - 3.5 oz
Olive Oil - 1 tablespoon
Egg white - 4 pieces

Step by Step guide

Step 1

Blend the pistachios in a blender until they form a paste, then add washed spinach and parsley leaves, blending everything together until you achieve a green paste. Next, pour in the vegetable broth and blend once more until the mixture is smooth and homogeneous.

Step 2

Add the tofu to the spinach-nut mixture, blend in a blender until completely smooth, then transfer everything to a separate bowl and mix with olive oil using your hands and a spatula, without the blender.

Step 3

In another bowl, whisk the egg whites until they reach stiff peaks.

Step 4

Add the spinach-nut-cheese mixture to the egg whites, gently folding it in with a spatula. Do not use a whisk, as it may break down the texture of the mixture.

Step 5

Pour the resulting mixture into metal molds or individual cups suitable for oven use, and place them in a preheated oven at 180–392°F for six to eight minutes. You can garnish the result with a bright vegetable, cut into petals, such as a tomato or bell pepper, or leave it as is. Serve immediately.