Tofu Flan with Sweet Potatoes and Roasted Garlic

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Tofu Flan with Sweet Potatoes and Roasted Garlic

 

3/4 pound tofu, (2 cups chopped) (I would suggest soft tofu)

3/4 pounds peeled and cubed sweet potatoes, steamed

1/4 cup plus 2 tablespoons cream, milk, or rice milk

1 1/2 to 2 tablespoons dark rum, to taste

1 tablespoon vegetable bouillon powder

3 large egg whites, or 4 medium egg whites

1 1/2 tablespoons sugar

1 teaspoon ground cardamom

1/2 teaspoon salt

1/2 teaspoon ground red pepper (cayenne)

1/2 cup roasted garlic, (12 to 18 cloves), chopped

 

 

 

Butter a 2-quart soufflé dish or 6 custard cups. Preheat the oven to 375.

 

In a food processor, combine the tofu, sweet potatoes, cream, rum, bouillon

powder, egg whites, sugar, cardamom, salt, and cayenne. Puree until smooth.. If

necessary, place in a blender and process until the texture is absolutely

smooth. Add the roasted garlic.

 

Pour the mixture into the prepared dish and bake for 25 to 35 minutes or until

the custard is firm and the top is golden brown.

 

Serving suggestion: Serve with spinach sautéed with garlic and lemon juice.

 

Serves 6

 

Author: “Vegetarian Compass,†by Karen Hubert Allison, Little, Brown, 1998.

Source: Seppo, NY for Recipelink

Formatted by Chupa Babi: 03.25.08

 

An unusual blend of flavors and textures. The roasted garlic can be pureed with

the mixture or used chopped.

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