Panang Tofu Souffle - Vegan

This is a twist on one of my favorite dishes.

• Ready In: 40 mins
• Serves: 4

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

Directions

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.