Silken Tofu Mac and Cheese
The perfect comfort food recipe, this creamy silken tofu mac and cheese is the ultimate weekend supper! Cooked until bubbly and served with an extra helping of Nooch we doubt there will be any leftovers!
Serves
Ingredients
For the sauce
<item-todo-done>300g silken tofu<item-todo-done><item-todo-done>100ml plant-based milk<item-todo-done><item-todo-done>3 tbsp BOSH! Nooch<item-todo-done><item-todo-done>1 tbsp miso<item-todo-done><item-todo-done>1 tsp onion powder<item-todo-done><item-todo-done>1 tsp turmeric<item-todo-done><item-todo-done>2 tsp salt<item-todo-done><item-todo-done>½ the juice of lemon<item-todo-done>
For the pasta
<item-todo-done>400g macaroni pasta<item-todo-done>
To serve
<item-todo-done> panko breadcrumbs<item-todo-done><item-todo-done> plant-based cheese grated - we like the smoky Applewood<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done>
Before you start
High speed blender | Kettle boiled | Ovenproof baking dish | Grill set to high heat
Cook the macaroni
Fill a large pan with boiling water, add a good pinch of salt, 400g pasta and cook according to the instructions on the packet
Make the sauce
- Grab your blender and add the tofu, milk, nooch, miso, onion powder, turmeric, salt and lemon, blend for a minute, your sauce should be smooth and creamy
- Taste and add pepper and more salt if you would like
- Finely chop the chives and set aside
Mix the pasta and sauce
- Drain the pasta and put back into the pan
- Pour over the cheesy sauce and chives, stir well to make sure every piece of pasta is nicely coated
Grill and serve
- Pour the pasta into the baking dish
- Scatter with cheese and sprinkle with panko breadcrumbs
- Place under the grill until the breadcrumbs are crisp and the cheese is melted, about 5 minutes
- Serve straight from the serving dish