Healthy Carrot Souffle
Cinnamon, ginger, and nutmeg lend aromatic undertones, while silken tofu lends a luscious, almost velvety texture to this Healthy Carrot Souffle.
Food aversions were no laughing matter when I was a kid – and a lot of plotting and planning went into managing them!
When I was a kid, I would eat any vegetable so long as it was in a curry! If beet curry or carrot curry or spinach and lentil curry was on my plate, you bet I would be licking it clean.
But, if I was given a carrot, I would bury it in one of my mom’s indoor plant pots; if I was given steamed spinach, I would squish as much of it as I could under the tablecloth (now I cringe at the thought of my mom having had to clean that mess up); if I was given a roasted beet, I used it to play fetch with my dog – when no-one was looking!
And my daughter was no different – while she didn’t go to the lengths I did, she nursed a hardcore dislike for all foods that were not white during early toddler-hood!
She would freak out at the crusts on bread; she would try peeling off the honey brown part of a perfectly sauteed chicken piece; if she could have lived off of egg whites, mac and cheese, yogurt, and milk – she would have been one happy 2 year old!
While I managed to talk trick her into trying different colored foods at home; whenever we went out, she would only eat mac and cheese.
Till this one time when we were at a little neighborhood diner, she accidentally tried some of the carrot souffle I had ordered – aaaand …guess what?….she was hooked! That carrot souffle quickly replaced the egg whites, mac and cheese, yogurt, and milk in her life!
While I wasn’t a fan of feeding her that carrot souffle on a daily basis back then (or now), I began experimenting with ways I could make a healthier and tasty version.
And that’s how this carrot and tofu souffle came about!
We have been enjoying this souffle over the years and I figured this would be the perfect dish to share with y’all when I was asked to join in on the “#SoyInspired for Thanksgiving” campaign.
Silken tofu lends a luscious, almost velvety texture to this souffle, absorbing and marrying the cinnamon, ginger and nutmeg flavorings effortlessly, complementing the sweet carrots and eggs in this – making for one amazing taste experience. I have used whipped coconut topping, whipped cashew cream topping as well as whipped non-dairy topping (as pictured) on these souffles.
Disclosure: As a member of the Healthy Aperture Blogger Network, I was asked to participate in the “#SoyInspired for Thanksgiving” campaign on behalf of The Soyfoods Council. Though I received compensation for my time, all opinions herein are my very own.
Ingredients
- 6 carrots boiled and mashed
- 3 eggs
- 1/2 a pkg of silken tofu 1/2 lb
- 1/2 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/2 teaspoon salt
- 3/4 cup brown sugar
Instructions
- Preheat oven to 350 degrees
- Add mashed carrots, silken tofu, eggs, nutmeg, cinnamon, ginger, salt and sugar to a bowl and mix well with a hand mixer
- Pour into oven safe bowls and bake at 350 for 40-45 minutes
- Let cool and top with topping of your choice or eat as is.
- This souffle stores well for upto 3 days in the refrigerator
The texture of this souffle is spot on! And the color, so vibrant! 🙂
WOW! This is such a brave flavor combination for a souffle, I would have never had the idea to add carrot to a souffle, I am so used to my cheese souffle. Your carrot souffle looks so bright and intriguing, I can’t wait to try it out for myself.
What a fabulous and delicious idea Shashi! Never had carrot souffle before but looking forward to try it 🙂
I love both carrots and tofu…. but never taught of making a soufle with them! What a cool recipe! Once again I’m smitten with you creativity.
What a creative and delicious looking souffle! I would never have thought to add carrots to a souffle, much less carrots AND tofu. What a great way to get your veggies and protein in one simple little dish! Great job!
It would have never occurred to me to combine carrots and tofu but looking at the marvelous result I think it’s a brilliant idea!
So I bet your mom made a LOT of curies when you were a child, Shashi!!
I think you’ve surpassed yourself with this dessert. I would never have guessed that you could use tofu in a pudding. It’s got such a fabulous colour to it, too!
I have only ever had carrot souffle one time, and it was DELICIOUS! Can’t wait to pin this one!-Ashley
This is brilliant! Really creative recipe. Plus its color is gorgeous. Superb post — thanks.
I know this isn’t the point of the post, but those curry meatballs that just appeared on my sidebar OMG! Shashi! I have to make them. Only problem is that I absolutely suck at making curry. Every time I try, I fail. I need you to make some for me!! And throw in this carrot souffle too 😉
Haha that is too cute about all the places you hid food 🙂 Love that you are finding sneaky ways to get your daughter on board with different foods. This carrot souffle looks delicious! I love how light and fluffy it is! What a great idea to use silken tofu too!
Hehe what a cute story! I can’t believe that you hid them in pots-very clever! And isn’t that cute how your daughter got into carrot souffle and suddenly the mac and cheese got replaced!
Yumm- I’m imagining this to taste like a carrot cake (with a soufflé consistency obviously) and if I’m right, I am ALL over this- yum! I love your use of tofu in this to add a creamy texture. Although I’m yet to try adding it to desserts, I am a big fan of adding tofu to soups instead of cream- does the trick in terms of creaminess and also adds a nice dose of protein…win all round !
I remember trying tofu in a dessert for the first time a few years ago and being amazed at how creamy and undetectable it was. And I was a -nightmare- to cook for when I was a little kid. I wouldn’t tolerate any vegetables besides potatoes, corn, and [raw] carrots, and my mom had to leave the sauces and dressings off of most everything she gave me because I didn’t like anything overly herby or spicy. There was a time where I WAS living off mac and cheese, cereal, pancakes, and anything/everything sweet 😆
So, would it be wrong to live off “anything/everything sweet” if beets or pumpkin were involved? It’s like a salad in sweet form – right? 😉