Corn & Tofu Soufflé

An Elegant Savory or Sweet Beauty

I was perusing my old recipe trove and a forgot this gem from the 90s. So simple and versatile to gather and bake.


Morinaga Brand Silken Tofu Yields a Custard-like Base

INGREDIENTS: Tofu needs to be soft or silken varieties

  • tofu, silken – 12 oz
    • corn niblets – 2 cups
    • water – 1/4 cup [optional; if food processor won’t begin to blend]
    • salt – 3/4 tsp
    • pepper – 1/2 tsp [I love white pepper]
    • nutmeg – 1/8 tsp [pinch]
    • turmeric – 1/4 tsp
  • basil – fresh, 1/4 cup, chopped
  • scallion tops – 1/4 cup, minced


  1. Combine all but the basil and scallions in a food processor and puree
  2. Preheat the oven to 350º
  3. Mix in the basil and scallion tops
  4. Spray an 8 x 8 baking dish with oil
  5. Pour in the batter and bake for 35-40 minutes, until the top begins to take on color and there is a slight jiggle in the center
  6. Serve hot, warm, or at room temperature
Basil, Scallions, and Corn Make Perfection


Cherry Corn Soufflé

Tart Cherry Soufflé:

Omit the scallion, pepper, and basil, add in a 1/4 cup chopped dried cherries, 2-3 TBS maple syrup, and a 1/2 tsp almond extract


  • Diced fresh banana, vanilla extract
  • Dried apricots, apricot jam, minced, candied ginger
  • Diced Tangerine or Oranges, Triple Sec liqueur, cinnamon

– Original recipe by Meredith McCarty, adapted by B. Hettig

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