Panang Tofu Souffle Vegan
Delightfully light and bursting with bold, aromatic flavors, this Panang Tofu Soufflé Vegan recipe is a modern twist on a classic dish, perfect for plant-based food enthusiasts. Made with silken tofu, vegan Panang curry paste, coconut cream, and whipped aquafaba, this soufflé achieves an airy texture while remaining 100% dairy-free and egg-free. A hint of lime zest adds zesty brightness, while a touch of maple syrup balances the savory spice with natural sweetness. Each ramekin of this easy-to-make soufflé rises beautifully in the oven, delivering a show-stopping presentation that's as satisfying as it is sophisticated. Garnished with fresh Thai basil for a fragrant finish, this vegan Panang tofu soufflé is ideal as a unique appetizer or an elegant main course that’s sure to impress.
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Ingredients
- 400 g Silken tofu
- 2 tbsp Panang curry paste (vegan)
- 120 ml Coconut cream
- 2 tbsp Chickpea flour
- 120 ml Aquafaba (liquid from canned chickpeas)
- 1 tsp Lime zest
- 1 tbsp Maple syrup
- 0.5 tsp Salt
- 1 tbsp Vegetable oil or vegan butter (for greasing)
- 1 tbsp Chopped fresh Thai basil (optional, for garnish)
Directions
Step 1
Preheat your oven to 200°C (390°F) and lightly grease 4 ramekins or soufflé dishes with vegetable oil or vegan butter.
Step 2
In a blender or food processor, combine silken tofu, Panang curry paste, coconut cream, chickpea flour, lime zest, maple syrup, and salt. Blend until the mixture is smooth and creamy.
Step 3
In a clean, grease-free mixing bowl, use a hand mixer or stand mixer to whip the aquafaba until it forms stiff peaks. This should take about 5–7 minutes.
Step 4
Gently fold the whipped aquafaba into the tofu mixture in three parts. Be careful not to deflate the aquafaba to maintain the lightness of the soufflé batter.
Step 5
Divide the mixture evenly among the prepared ramekins, filling them about ¾ full to allow space for the soufflés to rise.
Step 6
Place the ramekins on a baking tray and bake in the preheated oven for 20–25 minutes, or until the soufflés have risen and the tops are golden brown.
Step 7
Carefully remove the ramekins from the oven and let them cool for 2–3 minutes before serving. Garnish with fresh Thai basil, if desired, and serve immediately for the best texture.
Nutrition Facts
| Serving size | (723.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 936.7 |
| Total Fat 47.6g | 0% |
| Saturated Fat 23.2g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 0mg | 0% |
| Sodium 2062.8mg | 0% |
| Total Carbohydrate 104.6g | 0% |
| Dietary Fiber 3.7g | 0% |
| Total Sugars 81.9g | |
| Protein 28.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1441.7mg | 0% |
| Iron 5.9mg | 0% |
| Potassium 848.7mg | 0% |
Source of Calories