Panang Tofu Souffle Vegan

This is a twist on one of my favorite dishes.

Preheat oven to 350 degrees f.

Heat oil in a frying pan and saut 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 souffl 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 souffl is firm and top is golden brown.

Serve with jasmine rice.

red bell pepper, green onion, thai basil, firm tofu, coconut milk, panang curry paste, sugar, vegetable oil, salt, pepper