RCI-ND.002.0066.001
Macaroni and Cheesy Tofu
Macaroni and Cheesy Tofu from the Recidemia collection
Prep25 min
Cook28 min
Total53 min
Servings4
Difficultyintermediate
Ingredients
- box macaroni cooked up1 unit
- 1 medium
- (or more) of mashed tofu1 cup
- 1⅓ cup
- 2 tbsp
- ½ cup
- vegan Worcestershire sauce1 dash
- tamari sauce3 dash
- ½ tbsp
- each pepper to taste1 unit
- each soy parmesan to taste1 unit
Method
1
Cook the macaroni according to package directions, drain thoroughly, and set aside.
2
Dice the onion finely into small, uniform pieces for even cooking.
3
Mash the tofu in a bowl until it reaches a creamy, cheese-like consistency, breaking up any large clumps.
4
Heat a large pan or skillet over medium heat, add the diced onion, and sauté until soft and translucent, about 5 minutes.
5 minutes
5
Sprinkle the flour over the sautéed onion and stir continuously for 1 minute to create a light roux that coats the onion.
6
Gradually pour in the soy milk while stirring constantly to avoid lumps and create a smooth sauce.
7
Add the mashed tofu, nutritional yeast, vegan Worcestershire sauce, and tamari sauce to the pan, stirring well to incorporate all ingredients.
8
Stir in the garlic powder and add pepper to taste, adjusting seasonings as needed.
9
Simmer the sauce over medium-low heat for 5 minutes, stirring occasionally, until it thickens slightly and flavors meld.
5 minutes
10
Add the cooked macaroni to the sauce and fold gently until every piece is well coated, heating through for 2–3 minutes.
3 minutes
11
Divide the macaroni and cheesy tofu among serving bowls and top each portion with soy parmesan to taste.