Vegan Soufflé

Instructions

1. Step 1

   Preheat the oven to 190°C for 15 minutes.

   Timer: 15 min (fixed)

   Cookware: oven — 190°C

2. Step 2

   Add the drained silken tofu, 40.0 gr granulated sugar (one-half), and vanilla extract to the blender. Sift the unsweetened cocoa powder and cornstarch through the fine-mesh sieve into the blender, then blend until completely smooth.

   Parallel with step: 1

   Ingredients used: 15.0 gr Cornstarch, 40.0 gr Granulated Sugar, 200.0 gr Silken Tofu, 25.0 gr Unsweetened Cocoa Powder, 5.0 ml Vanilla Extract

   Cookware: blender — blend, fine mesh sieve — sift

3. Step 3

   Pour the chilled aquafaba into the mixing bowl, add the remaining 40.0 gr granulated sugar (one-half), and whip with the electric mixer until stiff, glossy peaks hold.

   Parallel with step: 1

   Ingredients used: 120.0 ml Aquafaba, 40.0 gr Granulated Sugar

   Cookware: electric mixer — high-speed whip, mixing bowl — whipping

4. Step 4

   Scrape the smooth tofu mixture from the blender into the mixing bowl. Fold gently with the rubber spatula until no white streaks remain and the mixture stays airy.

   Cookware: blender — transfer, mixing bowl — folding, rubber spatula — fold

5. Step 5

   Divide the batter among four 200 ml soufflé ramekins, set them on the baking sheet, and bake in the oven at 190°C for 20 minutes. They are done when risen and lightly set at the edges with centers that still wobble slightly.

   Timer: 20 min (fixed)

   Cookware: baking sheet — support, oven — 190°C, Soufflé ramekins — baking