Tofu Mac and Cheese
Servings: 4 servings
Ingredients
- 1 large carrot steamed
- 1 pound pasta of choice
- 1 block silken tofu about 15oz
- 1 cup plant-based milk
- ½ cup veggie broth
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 2 ½ tablespoons nutritional yeast
- salt and pepper to taste I added ½ tsp of salt and ½ tsp of pepper
- ¼ tsp smoked paprika
Instructions
- Start by steaming your carrot. Cut it into smaller pieces (I cut mine into about 6 pieces) and then place it into a pot. Cover with water and bring to a gentle simmer. Cook until fork tender. Let cool.
- Cook your pasta according to package instructions. Once done, drain and return to the pot.
- In a blender, combine the steamed carrot along with the remaining ingredients: tofu, milk, broth, Italian seasoning, garlic powder, nutritional yeast, salt & pepper, and paprika. Blend until creamy smooth and NO chunks remain.
- Pour the sauce over the noodles. If needed, you can cook it over medium heat for a few minutes to warm through.
- Season to taste with additional salt and pepper and ENJOY!
Notes
Adapted from my Creamy Tofu Cream Sauce.
Nutrition
Serving: 1serving | Calories: 490kcal | Carbohydrates: 93g | Protein: 20g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 43mg | Potassium: 521mg | Fiber: 6g | Sugar: 7g | Vitamin A: 3184IU | Vitamin C: 1mg | Calcium: 122mg | Iron: 2mg
