Dairy-Free & Egg-Free Soufflé with Orange Zest

Ingredients

• 7 oz Silken tofu
• 1/2 cup Aquafaba (chickpea brine)
• 1/4 cup Granulated sugar
• 1 tablespoon Cornstarch
• 1 teaspoon Orange zest
• 1/2 teaspoon Lemon juice
• 1/4 teaspoon Cream of tartar
• 1 tablespoon Vegan butter, for greasing

Instructions

1. 1Preheat oven to 375°F (190°C). Grease two ramekins with vegan butter and dust with sugar.
2. 2In a food processor, blend the silken tofu until completely smooth.
3. 3In a small saucepan, whisk together the tofu puree, granulated sugar, cornstarch, and orange zest. Cook over medium heat, stirring constantly, until the mixture thickens (about 3-5 minutes). Remove from heat and stir in lemon juice.
4. 4In a clean, dry bowl, beat the aquafaba with an electric mixer until soft peaks form. Add cream of tartar and continue beating until stiff peaks form.
5. 5Gently fold 1/3 of the aquafaba into the tofu mixture to lighten it. Then, gently fold in the remaining aquafaba in two additions, being careful not to deflate the mixture.
6. 6Divide the mixture evenly between the prepared ramekins.
7. 7Bake for 25-30 minutes, or until the soufflés have puffed up and are golden brown. Do not open the oven door during baking.
8. 8Serve immediately.

Substitutions

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