Vegan “Soufflé” with Spinach & Artichoke

Learn how to make a delicious vegan “soufflé” with spinach and artichoke. Inspired by a Panera menu item, this easy recipe features a tofu filling and plenty of vegetables.


bell pepper artichoke hearts baby spinach nutritional yeast apple cider vinegar onion powder garlic powder

puff pastry flour onion tofu salt hot sauce olive oil

©Kirsten Nunez

Step 1:

Sauté the onions, bell peppers, and artichoke hearts until the onion is translucent, about 5 to 7 minutes. Add the spinach and cook until wilted.

©Kirsten Nunez


Transfer the mixture to a food processor. Add the tofu, flour, nutritional yeast, hot sauce, salt, apple cider vinegar, onion powder, and garlic powder. Blend until smooth.

Step 2:

©Kirsten Nunez

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.

Step 3:

©Kirsten Nunez

Fill the dough with the mixture, until it’s about 3/4 full. Fold over the corners of the pastry dough. Brush with olive oil or melted vegan butter. Repeat with the remaining dough.

Step 4:

©Kirsten Nunez

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