1 cup nutritional yeast
3 tablespoons flour
2 tablespoons Old Bay Seasoning
2 tablespoons dried parsley
Salt and lemon pepper, to taste
2 tablespoons white wine (I used cooking white wine)
1/4 cup vegan mayonnaise (I use Veganaise*)
2 tablespoons vegan margarine
1 pound firm regular tofu
1 12 ounce box pasta
1/2 cup vegan margarine
I didn't measure out anything when I made this, these measurements are all guesstimates, so if you're like me and don't like to measure, go ahead!
1) Crumble up your tofu in an oven safe pan, mix in some oil and let it bake at 400 degrees Fahrenheit for 20 minutes. Get your pasta water going.
2) In a different sauce pot toast nutritional yeast, flour, lemon pepper, salt, old bay, and parsley over medium until it becomes fragrant. Add in 2 tablespoons margarine and mix into a thick paste, pour in about 1/2 to 1 cup of the boiling water from your pasta pot before you put in the pasta. Add white wine and veganaise* into the cheese. Let it reduce until it looks like a nice cheese soup. If it's drier than cheese soup, add in more water. Take it off of the heat, you don't want it to get too thick. I like to let it thicken in the oven.
3) Make your pasta.
4) To assemble put the cooked pasta in an oven safe dish, mix in the 1/2 cup margarine while the pastas still hot, add the crumbled tofu, put the cheese on top and sprinkle on some parsley. Bake at 350 degrees Fahrenheit for 20 minutes, then broil for 2 minutes.
* a note about the veganaise. I wanted to use evaporated soy milk, just cook soy milk until it becomes a little creamy, but I didnt have any soy milk. So this could be a good alternative to veganaise in this recipe.
Source of recipe: This was inspired by a prawns and macaroni dish that I saw on top chef masters!