Cornmeal And Tofu Souffle.
Ingredients.
2 cups soy milk
1/3 cup cornmeal
1 tbs sugar
3/4 tsp salt
3 tsps yogourt
1 block of firm tofu, drained and pressed to remove water, then diced into small squares
1 tbs butter
1 tsp hing
Preparation.
Heat soymilk in a saucepan. When it's hot, but before it starts to stick to the bottom of the pan, add cornmeal, sugar and salt.
Stir quickly til thick, don't let it stick or scorch! Remove from heat.
Add the tofu and butter to cornmeal mixture, and the hing.Mix this into the cornmeal mixture, add yogourt.
Pour all into greased casserold dish. Bake at 375º for 45 mins. Watch your top doesn't get too brown, and make sure the inside is cooked-test with a fork. If it's wet, it needs a little more time!Serve as a side dish-or just eat as a meal in itself with some hot buttered toast!
