Vegan Lemon Soufflé

I want to make this again!

Ingredients:
1 package Mori-Nu Soft Tofu
5 tablespoons lemon juice
zest of one lemon, two if you want more lemon flavor
5 tablespoons sugar, or your preferred sweetener
2 tablespoon almond milk
1 tablespoon egg replacer powder
3 tablespoons cornstarch


2 tall soufflé ramekins, 10 ounces each prepared by spraying with a light coating of cooking spray oil, then dust with fine confectioners sugar.  Place in pyrex 9x13 pan.  Pour boiling water between ramekins to a depth of 3/4" or about halfway up the sides of the ramekins.

Lemon Souffle,  after 6 minutes of baking

Vegan Lemon Souffle,  after 40 minutes at 350 fahrenheit 

Blend ingredients in a strong blender such as a Vita-mix.  Pour into prepared ramekins, bake for 45 minutes in the water bath.  Take a picture.  Devour with a friend.

Vegan Lemon Soufflé , an earlier attempt that looked great but was too wet inside (I bumped up the cornstarch and decreased the almond milk)

Note:  If I had tall 6 ounce ramekins, that would be my preference but baking this recipe in typical 6 ounce ramekins results in soufflés that do not puff up, see top of last photo.