Vegan Soufflé

Vegan Soufflé

I enjoy easy, tasty recipes, but sometimes it’s fun to make something extra special. Hence, when I learned you can make “egg white” foam using garbanzo juice, I was anxious to see if a vegan soufflé was possible. And voilà, it worked and has become one of my favorite recipes!


Quantity Unit Name Link Alternatives
1 block (14 oz.) firm tofu
2 tablespoons nutritional yeast flakes
1 teaspoon salt
½ teaspoon garlic powder
1 teaspoon tumeric
¼ cup water
10 ounces frozen or fresh spinach
¼ cup diced onion
1 (15 oz.) can garbanzo beans/chickpeas (juice of)


  1. Preheat oven to 375°F. Spray a 9-inch pie pan or similar sized dish with non-stick spray.
  2. Blend the first six ingredients together in a blender until smooth. Place inside a large bowl.
  3. Drain the garbanzo bean juice into a medium-sized bowl. Save the garbanzo beans for another recipe, like hummus.
  4. In a non-stick frying pan, sauté onion until translucent along with the frozen or fresh spinach and any other veggies you may enjoy such as mushrooms.
  5. Add the sautéed vegetables to the tofu mix and stir thoroughly.
  6. Using a hand-held mixer, blend the garbanzo juice on high until it becomes foamy and can hold the peaks made when lifting up the mixer.
  7. Using a spatula, pour the garbanzo foam into the large bowl and gently fold the foam into the tofu mixture. Once it is folded together (be careful to avoid stirring and not to over mix) pour into the prepared baking dish.
  8. Bake for 45-60 minutes. Test the soufflé using a knife. When the knife comes out clean the soufflé is ready to eat!

Prep Time: 1½ - 2 hours
Yield: 6 Servings
  1. something to think about here. On your recipes, should put in the nutritional facts and a Nutritional Profile. thank you.

    1. Hi Gerrie, thank you for the suggestion! We have nutritional information for all of our recipes in our cookbooks, but it’s also a good idea to include that feature on our website as well. 🙂

  2. I was really disappointed. This recipe didn’t work for me. From all the foamy mixture, all what I’ve got is some kind of scrambled tofu at the bottom of the pie pan. Nothing like a soufflé. At all…

    1. Ah, so sorry to hear that. If you try the recipe again, please try using a paper towel to squeeze as much moisture out of the tofu as possible before cooking it. Hope you do try it again…

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