Mac & (I Can't Believe It's Not) Cheese with Tofu & Peas
13 1/4 ounces pasta (I use whole wheat elbows or small/medium shells)
1/2 cup vegan butter (I use Earth Balance), divided
2 pounds extra firm tofu, cut into small cubes
8 ounces vegan cheddar (best if you use "Follow your heart" brand), shredded
1 frozen bag or 1 can peas (about 2 cups) (I use organic Cascadian farms frozen peas)
1/2 tablespoon black pepper and sea salt
1/4 cup nutritional yeast
2 tablespoons vegan sour cream (I use Tofutti)
1 tablespoon mustard or 1/2 tablespoon mustard powder
1 cup vegan soy creamer (or plain nondairy milk)
1/2 cup vegan breadcrumbs (I use Ian's panko breadcrumbs)
1 tablespoon paprika (as much as it takes to sprinkle on top of dish)
5 ounces vegan bacon (I use Lightlife Smart Bacon)
1. Preheat oven to 350 degrees F. Boil macaroni in a large pot, according to package directions. While the pasta is cooking, put some of the vegan butter in a frying pan, then add tofu. Fry tofu, until cooked to your liking.
2. Once pasta is done cooking and tofu is fried, drain pasta, then dump pasta back into the pot. Add tofu in with the pasta. Add vegan cheese to pot. Add all the ingredients, except breadcrumbs, paprika and "bacon") into the pot, mix all together.
3. Put into a casserole dish and top with breadcrumbs, then paprika, and last the "bacon." You may want to add some more creamer/milk if it doesn't seam creamy enough for you. Or you can also add in some veggie broth.
4. Bake for about 15 to 20 minutes. Long enough for everything to melt together. Enjoy!
Notes: *You can make this with broccoli instead of peas, it's very delicious too!*can make without the "bacon". I think it gives it that extra kick though!*You can always sprinkle some more "cheese" on top too!
Source of recipe: My recipe; I was playing around in the kitchen, and this is what I came up with!