Panang Tofu Souffle - Vegan
This is a twist on one of my favorite dishes.
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INGREDIENTS
Nutrition- 1⁄2
- 1
- 10
- 1(16 ounce) package firm tofu
- 1cup coconut milk
- 6tablespoons panang curry paste
- 2tablespoons sugar
- 1tablespoon vegetable oil
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DIRECTIONS
- Preheat oven to 350 degrees F.
- Heat oil in a frying pan and sauté bell pepper, onion for 5 minutes.
- In a blender or food processor, blend tofu, coconut milk, curry paste, sugar, salt and pepper until smooth.
- Pour mixture into a soufflé dish or small casserole and add peppers, onions and basil.
- Place dish in a roasting pan that is filled half way with water.
- Bake for 30-45 minutes or until soufflé is firm and top is golden brown.
- Serve with jasmine rice.
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