Tofu Mac’N’Cheese – The Vegan Version

A really easy vegan dish to make and an alternative to the omnivore’s classic mac’n’cheese. This relies on tofu and the flavour comes via the umami notes of nutritional yeast as well as a pungent variety of spices.

Clearspring do a high quality silken tofu so look out for this one.

Serves:4

Preparation time: 5 minutes, Cooking time: 15 minutes

Ingredients:

• 300g macaroni or chifferi rigati
• 14 ounces silken tofu
• ¼ cup nutritional yeast 
• ½ teaspoon mustard powder
• ½ teaspoon paprika
• ½ teaspoon turmeric
• 2 tablespoons corn starch
• 2 tablespoons vegan butter
• Salt and pepper to taste

Preparation: 

1. Cook noodles as per directions, but 3-4 minutes less than cooking time, since you’ll be cooking noodles in the sauce later. Drain pasta, reserving a ¼ cup of the pasta water.
2. Mix all the sauce ingredients except the vegan butter in food processor.
3. Pour the sauce into a pan. Add the vegan butter. Cook on medium heat until the butter melts. Add pasta and pasta water. Simmer for about 5 minutes or until heated through.