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.
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.
Recent studies on soy as published on The Soyfoods Council’s Soy & Health Research page tout the benefits of polyunsaturated fat in soybeans in reducing the risk of heart disease. Soybeans are also said to lower the risk of ovarian and breast cancers, as well as blood pressure and cholesterol; and alleviate the symptoms of menopause.
As soy is an excellent source of “lean, healthy, no-cholesterol protein”, it has been on our menu in many forms, through the years – even during my daughter’s early toddler-hood food aversions, tofu was tried and approved!
And now to a GIVEAWAY:
The Soyfoods Council is celebrating a #SoyInspired Thanksgiving with a giveaway certain to make holiday entertaining easier: a $200 Williams Sonoma gift card!
- 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
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