Panang Tofu Souffle - Vegan - cooking recipe

Ingredients

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

Preparation

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