Soufflé Mucho
A baked Mexican-inspired tortilla soufflé layered with black beans, tofu, sautéed veggies, and a tangy Greek yogurt dip
25 minutes
Serves 4
DinnerMexicanVegetarianNut-freeShellfish-free
Herb's take
Who says soufflé can't fiesta? In this Mexican-inspired twist, you'll combine bold flavors, fluffy texture, and every ingredient you listed, yes, even the flour, with some clever kitchen science.
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 400°F and grease an 8-inch square baking dish.
- 02Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sauté onion, bell pepper, and mushrooms for 3-4 minutes until softened. Add tofu and cook another 2 minutes, stirring occasionally. Stir in chili powder, cumin, half the salt, and black beans; cook 2 more minutes. Remove from heat.
- 03In a medium bowl, whisk together the whole eggs, egg whites, and remaining salt and pepper until frothy. Sprinkle in the flour and baking powder and whisk until no lumps remain.
- 04Gently fold the sautéed veggies and tofu mixture into the egg batter until just combined.
- 05Pour the mixture into the prepared baking dish and smooth the top. Bake for 15-17 minutes until puffed, golden, and just set in the center. Let rest for 2 minutes before slicing.
- 06While the soufflé bakes, mix Greek yogurt, lime juice, remaining olive oil, and half the cilantro in a small bowl until smooth.
- 07Cut the soufflé into wedges. Serve hot with a dollop of the yogurt dip and sprinkle with remaining cilantro.
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