This Mac is the MAC DADDY of baked vegan macs. He’s the coolest because he’s low fat and healthy too. Dig in!
Baked Vegan Mac & Cheese - serves 2
Ingredients:
½ lb whole wheat macaroni
½ pkg lite silken tofu, drained
2 tbsp water
1 ¼ cup fat free cup soy milk or other non-dairy
½ cup nutritional yeast
1 tsp yellow mustard
1 tbsp onion flakes
2 tbsp yellow miso
1 tsp garlic powder
½ tsp paprika
¼ tsp turmeric
2 tsp tahini - optional
Salt and pepper to taste
whole wheat bread crumbs
vegan parmesan
Directions:
1. Cook pasta al dente in a large pot according to directions.
2. Meanwhile, puree tofu and 2 tbsp water until smooth and creamy, set aside.
(Use blender or food processor)
3. Once pasta is cooked, drain and rinse with cold water.
4. In a small saucepan whisk remaining ingredients together (not tofu)
5. Bring the mixture to a boil.
6. Once boiling, immediately remove from heat.
7. Return pasta to the pot it was cooked in.
8. Combine pasta and tofu, stirring so its evenly coated.
9. Then add soymilk mixture, stirring until evenly coated.
10. Transfer mac-n-cheeze to an oven safe glass casserole dish
11. Top with breadcrumbs and vegan parmesan if desired.
12. Bake 20-25 minutes or until top is slightly crusty.
{ 6 trackbacks }
{ 10 comments… read them below or add one }
Is there anything you can sub for the tofu?
Hi Jenn,
There isn’t a substitution for the tofu, but you can omit it. It’s just makes the dish much creamer — but I’ve eaten it without it.
*** you could possibly try some frozen squash pureed… though it would have to be a bland squash, like winter squash, and not something like butternut.
I made this last night, and my husband and I loved it. I have been hesitant to try vegan mac & cheeze recipes (usually b/c they’re high fat in one way or another), but now I’ve found a winner! Thanks Lindsay
Hi Lindsay! I am in the process of making this and was wondering, what temperature do you prefer for baking it? I’m guessing 350, but I was looking through the recipe in the e-cookbook (which I love!) but couldn’t find a mention of the temp. Just thought I’d ask!
350F
Jenn,
You can try using cahsews or another nut, blended with water. Makes a cream you can use in soups and in this dish instead of the tofu. Very rich but better if you can’t digest tofu.
When you say half a package of tofu, how many grams do you reckon…I’m thinking british tofy and american tofu are not the same size packages!
Hi Alex, 6 to 8 ounces (not sure what that is in grams) is good.
I know you said below that you couldn’t sub anything for the tofu but what about Tofutti cream cheese? Would that work? And is there anything I could sub for the miso?
Jaymbles,
I’m not sure about Tofutti. I’ve never tried to heat tofutti before so I don’t know if it would get weird or curdle.. the consistency is not right either — its much too hard and I worry the cream cheese flavor would be overpowering. I suppose you could give it a chance but I wouldn’t try it personally. Miso is a very distinctive taste that can’t really be substituted. Another miso (such as white) may work but when making vegan cheese, yellow miso is definatly a key ingredient.