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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Recipe Information
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)
Instructions
Preheat your oven to 200°C (390°F) and lightly grease 4 ramekins or soufflé dishes with vegetable oil or vegan butter.
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.
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.
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.
Divide the mixture evenly among the prepared ramekins, filling them about ¾ full to allow space for the soufflés to rise.
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.
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
Calories |
933 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.8 g | 57% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1858 mg | 81% | |
| Total Carbohydrate | 102.6 g | 37% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 79.7 g | ||
| Protein | 26.2 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 175 mg | 13% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 850 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
