Huminta (Bolivian Style Souffle)

This vegan take on Bolivian huminta swaps the traditional fresh corn for a blend of cooked quinoa, pressed tofu, and roasted winter squash, all run through a food mill until smooth. Tahini brings nutty richness while anise extract lends the faint licorice undertone that anchors the dish in Andean cooking tradition.

The bread crumb coating in the casserole does double duty: it stops the wet quinoa mixture from sticking and crisps into a thin golden shell on the bottom and top during baking. The interior stays soft and almost soufflé-like, hearty enough for a main but light enough to serve at room temperature in warm weather, which is the traditional Bolivian way.

Slice leftovers cold and pan-fry the next day. The firmed-up edges crisp into something close to a vegan polenta cake.

Pro Tips

• Press the tofu hard before measuring; excess water turns the casserole gummy and prevents it from setting.
• Use butternut, kabocha, or any sweet winter squash; pumpkin works but adds more moisture so reduce the tofu slightly.
• Run the mixture through a food mill, not just a food processor, for the proper smooth texture. A processor leaves it grainy.
• Don’t skip the bread crumb lining; the casserole sticks badly to bare oiled glass or ceramic without it.

Variations

• Swap lightly crushed fennel seed for the anise extract for a fresher, more aromatic note.
• Stir in roasted garlic or a splash of lemon for a more contemporary, bright twist.
• Top with crumbled queso fresco before baking to push it toward a traditional dairy-rich version if you’re not keeping it vegan.