Dairy Free "Souffle"

I love souffles but they are usually very rich and full of fat, with a roux base and cream etc., so how to find a way to make a healthy one?

This one is a spinach and basil version, but to be honest you could pretty much use any herbs.

Ingredients:
2-3 tablespoons of water
1 large onion
1tsp of veg stock
1 bag of spinach
1 Tin of drained chickpeas
1 large pack of tofu
3-4 eggs
Vegan breadcrumbs
1 pack of basil leaves
1 tsp Coconut oil (or veg oil)
Some vegan (or regular) Parmesan cheese (about 1 tablespoon)
2 large garlic cloves (peeled)
Seasoning - Pepper and Brags Aminos (or salt)


Method -
In a pan put 2-3 tablespoons of water and some veg stock powder (Bouillon Powder).  Add the chopped onion & peeled garlic.  Put lid on and cook for 2-3 mins until onion is soft.
Add the bag of spinach, turn off the heat return the lid and let it wilt for 2-3 mins.

Transfer from the pan to a vita mix or a food processor, add the drained chickpeas, the drained tofu, some pepper,  the basil and three whole eggs.  (Add a fourth if mixture is stiff).  Whizz till blended into a green sludge.

Oil 8 (or so) ramekins and dust with a mix of the vegan breadcrumbs and Parmesan.  Fill 3/4 full with the souffle mix and dust the tops with a shake of Parmesan.

Cooking -
Place on a baking tray and cook for about 20-30 mins pour 2-3 cms of boiling water into the tray.

Bake at 180c until risen.

They will not rise up like traditional souffles but will be light and airy.  You can eat from the dish or you can turn out carefully.  These re-heat either in or out of the dishes.  We took them on a pic-nic as they are nice cold too.

Enjoy with a salad.