Panang Tofu Souffle - Vegan

Total Time
Prep 10 mins
Cook 30 mins

This is a twist on one of my favorite dishes.


  1. Preheat oven to 350 degrees F.
  2. Heat oil in a frying pan and sauté 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 soufflé 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 soufflé is firm and top is golden brown.
  7. Serve with jasmine rice.
Most Helpful

Tastewise, this was pretty good. But I would prefer a regular panang dish. I don't know how it could turn out like the picture with nothing in it to help it rise. The idea is great, but mine turned out more like a pudding and although i didn't dump it out, it was not very satisfying as a meal. I'd like to see the recipe that uses eggs...

Natalia 3 September 12, 2006