Sort ingredients
jeccad
QR Code
Listen
Pdf
Preheat the oven to 400°F. In a large skillet over medium heat, warm olive oil. Add the onions, red bell peppers, and artichoke hearts. Sauté until the onion is translucent and fragrant, about 5 to 7 minutes. Add the spinach and cook for another 2 to 3 minutes, until wilted. Let the mixture cool slightly.
Transfer the artichoke mixture to a food processor. Add the tofu, flour, nutritional yeast, hot sauce (if using), apple cider vinegar, salt, onion powder, and garlic powder. Blend until smooth, pausing to scrape down the sides as needed.
Unroll the puff pastry dough. Cut into four squares.
Press a square of dough into a lightly greased ramekin, letting the corners hang over the edges. Prick the dough with a fork. Fill the dough with the spinach-artichoke mixture, until it’s about ¾ full. Fold over the corners of the pastry dough. Brush the dough with olive oil or melted vegan butter. Repeat with the remaining dough and filling.
Bake for 20 to 30 minutes, or until the puff pastry is golden brown. The total time will depend on the exact size of your baking containers.
Let the souffles cool slightly. Serve them in the ramekins or run a knife along the edge and pop them out. The inside will be very hot, so you may want to slice it in half and let it sit before digging in.