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Panang Tofu Souffle - Vegan

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.1847
Energy (kCal)798.526
Carbohydrates (g)44.9162
Total fats (g)71.1497
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350 degrees F. | 2. Heat oil in a frying pan and sauté 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 soufflé 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 soufflé is firm and top is golden brown. | 7. Serve with jasmine rice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red bell pepper 1/2 julliened - - - -
    green onion 1 chopped 19.17 4.0754 0.6887 0.3337
    thai basil 10 julliened - - - -
    tofu 1 package firm - - - -
    coconut milk 1 cup 552.0 13.296 5.496 57.216
    panang curry paste 6 tablespoons - - - -
    sugar 2 tablespoons 110.124 27.5448 0.0 0.0
    vegetable oil 1 tablespoon 117.23200000000001 0.0 0.0 13.6
    salt - - - -
    pepper - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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