RECIPE: Macaroni & Cheese with Tofu This is good

[Guest guest]

I have this book and it is good........Donna

 

GeminiDragon <thelilacflower wrote:

 

Megan Milligan <yasminduran wrote:This recipe is from Louise Hagler’s

“Tofu Quick & Easy” page 80. This book

is one of my favorites for good tofu recipes, especially if you’re trying to

convince someone who hates tofu or isn’t vegetarian, that tofu can actually

taste good, depending on how you make it. For this recipe, I just left out

the crumbled tofu (mainly because I forgot to pick up some at the store when

I picked up some non-dairy cheese to go with it). You can either use a soy

cheese with casein (a milk protein) in it, or my favorite vegan cheese that

actually has some semblance of melting and tastes good is “follow your

heart” brand.

 

Megan

 

MACARONI & TOFU (W/ DAIRY-FREE CHEESE)

 

Bring to a boil:

6 c. water

 

Add and boil until al-dente

6 c. macaroni (about 1-1/2 cups)

 

Rinse & drain macaroni.

 

While the macaroni is cooking, gently bubble together over low heat in a

2-quart saucepan:

2 T. oil

2 T. unbleached white flour

2 T. nutritional yeast

½ t. garlic powder

(I also added the salt (amount below) to the sauce at this point)

 

Whip in, leaving no lumps:

1 c. soymilk

 

Stir in:

4 oz. Dairy-free cheddar-style cheese, shredded (1 c.)

 

Stir until melted, heating if necessary. Stir in:

½ lb. Regular tofu, crumbled

the drained macaroni

1 t. salt

 

Per ½ c. serving: Calories, 129; total protein, 8g; soy protein, 6g; fat,

7g; carbohydrates, 9g; fiber, 1g; calcium, 171mg; sodium, 392mg.