Tofu Mac and Cheese
This tofu mac and cheese recipe is a creamy vegan pasta with a thick and flavorful sauce made from silken tofu and roasted vegetables. A high protein low calorie mac and cheese recipe that is plant based, vegetarian, dairy free, and SO yummy!
Servings: 8 servings
Calories: 279kcal
Cost: $3
Ingredients
- 1 lb pasta of choice use gluten free for a GF version
- 2 tablespoons extra virgin olive oil
- 1 12 ounce package tofu
- 1 sweet onion chopped
- 1 cup cherry tomatoes
- 4 cloves garlic smashed
- 1 small zucchini chopped
- 1 teaspoon Italian seasoning
- 1/2 teaspoon mustard powder
- 1/2 teaspoon Sea Salt
- 1/2 teaspoon Black Pepper
- 1/2 cup nutritional yeast
- 2 cups plain unsweetened almond milk or other plant-based milk of choice
- 1/2 cup fresh parsley
Instructions
- Preheat the oven to 425 Fahrenheit.
- Cook the pasta according to package instructions. Drain and set aside.
- On a large Sheet pan, pour the olive oil and toss with the tofu, onion, garlic, tomatoes, zucchini, mustard powder, Italian seasoning, and salt. Toss well so all the veggies are coated in the spices and oil.
- Roast the vegetables for 30 minutes, flipping halfway during cooking.
- Add the vegetables to a blender. Pour in the nutritional yeast and almond milk. Blend on high for 2 to 3 minutes until sauce is thick and creamy. Add more milk for a thinner sauce.
- Taste and adjust seasoning as necessary.
- Pour sauce over cooked noodles, top with fresh parsley and enjoy!
Nutrition
Calories: 279kcal | Carbohydrates: 48g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Sodium: 237mg | Potassium: 337mg | Fiber: 4g | Sugar: 3g | Vitamin A: 461IU | Vitamin C: 15mg | Calcium: 109mg | Iron: 2mg