Panang Tofu Souffle - Vegan

• 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

1. Preheat oven to 350 degrees F.
2. Heat oil in a frying pan and saute 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 souffle 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 souffle is firm and top is golden brown.
7. Serve with jasmine rice.

red bell pepper, green onion, basil, coconut milk, panang curry, sugar, vegetable oil, salt, pepper

Taken from www.food.com/recipe/panang-tofu-souffle-vegan-101389 (may not work)