Macaroni and Cheesy Tofu

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Recipe submitted by SueSmith9@aol.com

Macaroni and Cheesy Tofu

Ingredients (use vegan versions):

   1 box macaroni cooked up
   1 med. onion finely diced
   1 cup (or more) of mashed tofu
   1 1/3 cup soy milk
   2 tablespoon flour
   1/2 cup nutritional yeast
   1 dash vegan Worcestershire sauce
   3 dashes Tamari sauce
   1/2 teaspoon garlic powder
   pepper to taste
   soy parmesan to taste

Directions:

Preheat oven to 375. While macaroni is boiling, chop onion. Combine soy milk, flour, yeast, Worcestershire sauce, Tamari sauce, pepper and garlic powder. Put drained macaroni in an oblong baking dish. Add tofu and soy milk mixture. Shake soy parmesan on top and mix. Bake at 375 for approx. 30 min. till done.

Serves: 4

absolutely delicious. please send me more recipes!

Archived comment by: gARY

Doesnt Worcestershire sauce have anchovies in it?

Archived comment by: heather

Yes, most Worcestershire sauce has anchovies. Howe'ver, health food stores have Vegetarian Worcestershireshire sauce.

Archived comment by: raeAnn

This sounds so good! How much Mac?,,,an 8 oz. box? Please let me know! Thank you!

Archived comment by: renee

Wow, I was frightened of this recipe. I had to try it, because I don't like to each process mac and cheese too often and I aspire to veganness (just a lowly ovo-lacto). The end result was pleasant. It had the right homemade mac and cheese feel, but only a mild cheesy flavor. Not as good as my Moms homemade, but still yummy. I suggest more onion.

Archived comment by: beth

I made this last night. Very good, howe'ver, I'm going to try it again with much less onion, my husband wouldn't eat it! He is willing to try it without onions!!

Archived comment by: joi

This is so good that I made it twice in one week. It hits the spot for those of us who have filed mac and cheese as a comfort food. My non-vegan roomates loved it too!

Archived comment by: emily

Cheesy Tofu is an overstatement in this recipe. It is more like a macaroni and tofu casserole. I recommend sauteeing the onions before adding them to the dish because they were pretty crunchy. Adding a lot more tofu (2 pkg total) would make it better. I wasn't sure what kind of tofu to use, so I just used silken tofu and it worked just fine. If you are not opposed to chicken broth, boiling the macaroni in water and chicken broth would give it more flavor (I had to use a lot of salt and pepper to bring out the flavor). Also, this recipe made a LOT of food, much more than to feed 4 people. I ate it for lunch, dinner, and snacks for 3 days. Halving it would make enough for 4 people. Overall, it was a good recipe and I would make it again with some alterations. I also baked it for about 45 minutes because it was kind of soggy at 30 min.

Archived comment by: alyssa

The nutritional yeast scared me a little so I put less in the recipe. What kind exactly? I notice that it was better reheated. It was still pretty good and I'll make it again.

Archived comment by: véronique

I've never had real macaroni and cheese, so I can't compare the two, but I very much enjoyed this. I gently fried the onion, together with a clove of garlic, in some margerine first. I also used some garlic salt and extra Worcester sauce, as I didn't have any tamari. It was very nice, and was voted a keeper by the cheese-eater in the house.

Archived comment by: nicola

This was so good! I switched it up by adding a bit of ground porcini mushrooms for a little flavor. The meat eaters in my family were pleasantly surprised about the goodness of this recipe!

Archived comment by: jes

Not as cheesy as other Mac & Cheese creations I've tried, but makes a great, healthy pasta dish. I increased the amount of Nutritional Yeast hoping this would increase the flavor, I also added breadcrumbs to the top, rather than vegan parm. This makes a great dish, but I wouldn't tell anyone who isn't vegan that its mac & cheese.

Archived comment by: robxcarlson