1 block organic soft tofu
3 ears of corn – off the cob
1 umeboshi plum– remove the pit
2 teaspoons umeboshi vinegar
1 small onion – diced
2 or 3 garlic cloves sliced
1 1/2 Tablespoon olive oil
1/2 red pepper – chopped small
Sea Salt and pepper to taste
Heat the oil in a fry pan for a minute. Saute the onion, garlic and peppers for a few minutes. Blend the tofu, corn, plum, plum vinegar and sautéed vegetables in a food processor or blender. Mix until creamy.
Place in oiled 8″square Pyrex baking dish.
Bake at 350 degree about 30 minutes. Souffle should be golden brown on top.
This is a great summer time recipe when corn is in season. However, organic frozen corn can replace the fresh corn in the recipe for year round corn souffle.
Corn contains abundant minerals which positively benefit the bodies in a number of ways. phosphorous, along with magnesium, manganese, zinc, iron and copper are found in all varieties of corn. It also contains trace minerals like selenium, which are difficult to find in most normal diets.