Ingredients:
2 cups soaked rinsed, organic, non-GMO soybeans (soak overnight or about 8 hours)
2 cups water
1 teaspoon salt
1-2 tablespoons tahini or peanut butter
1 fresh onion or 2 tablespoons onion powder
2 cloves garlic or ½ teaspoon garlic powder
2 tablespoons unfermented soy sauce or Bragg Aminos (Use Bragg’s coconut aminos for lower sodium content.)
2 tablespoons nutritional yeast flakes
½ cups tomato puree (opt)
Directions:
Liquefy beans in a blender with water. Add other ingredients. Pour into an oiled baking dish that is deep enough that the soufflé has about an inch of headroom to rise.
Bake covered at 400° until set and lightly browned, about 45 minutes. Or reduce the heat after about 15minutes and continue baking at 325° for another hour and 15 minutes.
Adjust seasonings to your preference! You may enjoy adding and/or substituting other options such as basil, chicken-style seasoning, or Italian seasoning.
Originally Published in 32 The Journal of Health & Healing • Volume 29, Number Adapted from Rosalie Hurd’s award-winning Ten Talents Cookbook. Used with permission.
More soy recipes:
Delightful Eggless Soy Soufflé
Soy or Garbanzo Waffles (Anti-Diabetic)
Ratatouille Stir-Fry With Tofu
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