The Vegan Not-Quite Souffle
First off, let me assure you this tastes pretty awesome. It doesn’t have that super light texture of an eggy souffle, but it is made without eggs and dairy so you have to give it a little leeway. The result is a dish that is in between a quiche and a souffle. So it’s a heavy souffle or a really light quiche depending on how you look at it.
I used 2 large ramekins and I think you’d get more height in smaller ramekins. That’s what I plan to do next time. It still won’t raise to the heights of an egg based souffle, so don’t set your sights on that.
The silken tofu base keeps it moist and replaces the eggs to a point. The baking powder and baking soda takes over from there to give it lightness and a bit of rising.
The final egg substitute ingredient is kala namak salt. It’s a black salt that’s actually pink! Well, it’s black on the outside, but we use the pink part in cooking. It’s actually used in Indian food quite a bit. You’ve probably tried it without knowing at your favorite Indian restaurant in a chaat.
What makes this salt special is that it has a slight egg flavor from the sulfur it contains and it is lower in sodium than many salts. So you can feel free to use more to get the level of egg taste you want.
Kala Namak is also great to use in tofu salad to get that egg taste you had pre-vegan and it’s amazing in a tofu scramble. You can get kala namak in a specialty store, but if you have an Indian market in your area head there. You’ll get it for a third of the price.
No stores near by? You can order it from My Spice Sage online as well.
Vegan Not-Quite Souffle
Serves 3 to 4
- 1 package (12.3 ounce/349g) silken tofu
- 1/2 cup nutritional yeast
- 1/2 cup chickpea (garbanzo bean) flour
- 1/4 cup Daiya cheddar or other vegan cheddar, minced
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kala namak salt (or 1/4 teaspoon regular salt)
- 1/4 teaspoon pepper
- 1/2 teaspoon tarragon
- 1/2 teaspoon basil
- pinch ground rosemary
- pinch garlic powder, optional
Preheat oven to 350 degrees.
Puree the tofu in a food processor, stopping a few times to scrap down the sides. When you are finished it will be silky smooth.
Add the rest of the ingredients to a bowl and mix. Then fold tofu in gently. Add to oiled ramekins and cook until the center no longer jiggles. If you cook it in 2 large ramekins it will take 20 to 30 minutes, and in smaller ramekins it will take less time so start peeking after 10 minutes.
It’s not as delicate as a traditional souffle so it’s okay to check on it more.