Panang Tofu Souffle - Vegan Recipe

Name: Panang Tofu Souffle - Vegan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 red bell pepper, julliened; 1 green onion, chopped; 10 Thai basil or 10 regular basil, julliened; 1 (16 ounce) package firm tofu; 1 cup coconut milk; 6 tablespoons panang curry paste; 2 tablespoons sugar; 1 tablespoon vegetable oil; salt; pepper

Servings: persons

1/2 red bell pepper, julliened
1 green onion, chopped
10 Thai basil or 10 regular basil, julliened
1 (16 ounce) package firm tofu
1 cup coconut milk
6 tablespoons panang curry paste
2 tablespoons sugar
1 tablespoon vegetable oil
salt
pepper

1
Preheat oven to 350 degrees F.
2
Heat oil in a frying pan and saute bell pepper, onion for 5 minutes.
3
In a blender or food processor, blend tofu, coconut milk, curry paste, sugar, salt and pepper until smooth.
4
Pour mixture into a souffle dish or small casserole and add peppers, onions and basil.
5
Place dish in a roasting pan that is filled half way with water.
6
Bake for 30-45 minutes or until souffle is firm and top is golden brown.
7
Serve with jasmine rice.

168

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 red bell pepper, julliened, 1 green onion, chopped, 10 Thai basil or 10 regular basil, julliened, 1 (16 ounce) package firm tofu, and more.

Yes, Panang Tofu Souffle - Vegan falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Panang Tofu Souffle - Vegan

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