This recipe isn't exactly like a traditional egg-based soufflé, but that's what makes it so great! Piping hot clouds of "cheesy" tofu and veggies are enclosed in a tender, flaky crust ... this soufflé definitely needs to make an appearance on your breakfast table! If you're running low on time or energy, feel free to use ready-made pie crusts as a shortcut.
Spinach and Artichoke Soufflé [Vegan]
- 2 vegan homemade or ready-made pie crusts
- 16-ounce jar artichoke hearts in water
- 1 red bell pepper, diced
- 1 yellow onion, diced
- 3 cloves garlic, chopped
- 4 cups fresh spinach
- 1 block extra firm tofu
- Juice of half a lemon
- 1/4 cup brown rice flour
- 1 tablespoon nutritional yeast
- 1 teaspoon apple cider vinegar
- 1-2 teaspoon onion powder
- Salt/pepper to taste
- Extra-virgin olive oil
- Preheat oven to 350°F. Take the dough out of the freezer and let thaw to room temperature.
- While that’s thawing, start making the filling.
- Chop up your veggies except artichoke hearts and spinach.
- Place onions, pepper and garlic in a large skillet or fry pan and cook until onions and peppers are translucent, about five minutes. Add a tablespoon of water if it starts to stick.
- Add in spinach and cook until the spinach has wilted then remove from heat.
- Place in a food processor and pulse just until chopped, not pureed.
- Remove from processor and place chopped veggies in large bowl and set aside.
- In the same processor place tofu, lemon juice, brown rice flour, nutritional yeast, vinegar, onion powder, salt and pepper and run until completely smooth and creamy.
- Add into large bowl with veggies and mix until well combined.
- Cut thawed dough into four pieces and roll into balls. Roll dough out flat then mold to ramekins letting it fall over the sides.
- Fill each ramekin with spinach and artichoke mixture about ¾ of the cup.
- Fold sides over the top but not covering completely.
- Brush tops with extra-virgin olive oil and bake for 35 minutes.