Vegan Not-Quite Souffle

By Kathy_Hester

This is in between a quiche and a souffle. But it’s still tasty just the same.

Ingredients

• 1 block (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

Details

Servings 3
Preparation time 15mins
Cooking time 40mins

Preparation

Step 1

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 25 minutes, and in small er ramekins it will take less time so start peeking after 10 minutes.