This tofu mac and cheese is an easy way to make a protein-packed vegan mac and cheese from silken tofu and some hidden veggies! The soft tofu makes the sauce super creamy and some sauteed onions, garlic, and red bell pepper give it flavor and beautiful orange color.

A top view of a bowl of pasta with a tofu cheese sauce with parsley sprinkled on top.

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Why make tofu mac

This recipe is kid-approved, quick and easy to make, and packed with healthy tofu and veggies!

My son who hates red peppers gobbles them down in this rich and creamy, cheesy sauce!

Ingredients and substitutions

  • Silken Tofu – this is the very soft tofu that comes in a shelf-stable box. (I usually use firm or extra firm silken tofu.) You can also use soft tofu instead of silken tofu.
  • Onion – for flavor. You can use 1 teaspoon of onion powder instead, but I highly recommend that you use fresh onion.
  • Garlic – for flavor. You can use 1 teaspoon garlic powder instead.
  • Red Bell Pepper – this will give your mac & cheese a beautiful orange color and give more flavor to the sauce.
  • Cooking Oil – for frying the onion and garlic. You can use any other oil that you want to use like canola oil, olive oil, avocado oil, or coconut oil. You can use 1/4 cup of vegetable broth instead to make it oil-free.
  • Lemon Juice – for a balance of flavors. You can omit it if you choose.
  • Nutritional Yeast – for the cheesy umami flavor. You can omit it if you want, but the sauce will not taste as cheesy.
  • Salt – for flavor.
  • Mustard – for flavor. This gives the cheese sauce a little cheesy bite.
  • Turmeric – just a dash for color.
  • Pasta Water – use some of the starchy pasta water to thin out the sauce. (You could also use vegetable stock if you choose.)
  • Pasta – pour this tofu pasta sauce over any type of pasta that you want. See my guide to vegan pasta brands. Use gluten-free pasta to make the dish gluten-free.)

Helpful tools

  • Blender – for blending the veggies and silken tofu into a creamy sauce. You could also use a food processor or an immersion blender, but I find a traditional blender the easiest.
A white bowl filled with vegan mac & cheese made with tofu with a red and white tea towel behind it.

Instructions

Step 1 – Cook your pasta of choice according to package directions. (Reserve 1 3/4 cups of the cooking water.)

Step 2 – While your pasta is cooking, peel and dice an onion, seed and dice the red bell pepper, and mince 3 cloves of garlic. Then saute them over low heat in 3 tablespoons of oil with a sprinkle of salt until the onions turn translucent.

Step 3 – Cut open the package of silken tofu and drain off any excess water, then add the tofu to the blender. (There is no need to press silken tofu.) Then add the sauteed onion, pepper, garlic, nutritional yeast, lemon juice, mustard, salt, and pepper.

Step 4 – Add 1 cup of starchy pasta water to the blender and blend until smooth. Add an additional 3/4 cup of the pasta water and blend again until very smooth.

A collage of 4 images showing the process of sauting onion, garlic, and red pepper, and adding it to a blender with tofu water and spices to make a mac and cheese sauce.

Step 5 – Put the cooked, drained pasta into the frying pan used to saute the onions and pour the tofu mac & cheese sauce over the macaroni.

Step 6 – Mix well and warm over low heat.

Step 7 -Add salt and pepper to taste, and serve hot.

Pouring blended tofu cheese sauce over maccaroni in a pan.

Pro Tips

  • Saute the onion, red pepper, and garlic over low heat to bring out the sweetness of the onion and to ensure you don’t burn them.
  • The sauce will thicken slightly as it cools, so you want it to be fairly thin when it’s hot.

Frequently asked questions?

What is silken tofu?

Silken tofu is a very soft smooth tofu that is shelf-stable and doesn’t need to be refrigerated. It is packed in a small amount of liquid that should be drained off. Silken tofu should not be pressed. You will just crush the tofu if you try to press it, and no extra liquid will come off of it anyway.

Can I use soft tofu instead of silken tofu?

If you don’t have silken tofu, you can swap it out for soft water-packed tofu. It just won’t be quite as smooth and creamy as if you had made the cheese sauce with silken tofu.

Can I make vegan cheese sauce without nutritional yeast?

Yes, you can leave the nutritional yeast out of this sauce if you choose. It won’t have as much of a cheesy flavor, but it will still taste great. (If you omit the nutritional yeast, reduce the water in the sauce to 1 1/2 cups.

How can I make mac & cheese healthier?

You can add some peas or broccoli to the mac & cheese. Toss in 2 cups of frozen peas or 2 cups of chopped broccoli into the cooking water about 5 minutes before the pasta is done cooking. This will cook the veggies and you can just toss them with the pasta. I do this all of the time to make broccoli fettuccini alfredo.

You can also add a can of pumpkin puree to the cheese sauce as I do in my vegan pumpkin mac and cheese recipe for added nutrients.

A pan of creamy tofu mac and cheese being stirred with a wooden spoon.

What to serve with vegan mac & cheese?

Storage and reheating

Refrigerate: This tofu mac & cheese will keep well in the fridge for up to 5 days in an airtight container.

Freeze: The texture of tofu changes in the freezer, so your tofu cheese sauce may get a little grainy if you freeze it. If that’s okay with you, store it in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating: Reheat the macaroni and cheese in the microwave for about 3 minutes or add a few tablespoons of water and reheat it in a saucepan on the stovetop.

A bowl of vegan mac and cheese made with silken tofu and veggies with a red tea towel and a fork on the side.

More vegan mac & cheese recipes

A pan full of vegan tofu mac and cheese being stirred with a wooden spoon.
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5 from 18 rating

Tofu Mac & Cheese

Yield: 8
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Author: Monica Davis
A rich and creamy vegan mac and cheese made from silken tofu, veggies, and spices blending into a delicious faux cheese sauce.
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Ingredients

  • 1 (16 oz package) macaroni, (or shells or other small pasta shape) Use GF if needed.

Tofu mac & cheese sauce

  • 1 (12.3 oz block) silken tofu
  • 1 medium onion, (about 1 cup diced)
  • 1 medium red bell pepper
  • 3 cloves garlic
  • 3 tablespoons light olive oil
  • 4 tablespoon nutritional yeast
  • 1 tablespoon lemon juice
  • 1 teaspoon yellow mustard
  • 1 3/4 cups pasta water
  • 1 teaspoon salt, (divided)
  • 1/4 teaspoon pepper, (or red pepper flakes)
  • 1/8 teaspoon turmeric

Equipment

Instructions
 

  • Cook your pasta of choice according to package directions. (Reserve 1 3/4 cups of the cooking water.)
  • While your pasta is cooking, peel and dice an onion, seed and dice the red bell pepper, and mince 3 cloves of garlic. Then saute them over low heat in 3 tablespoons of oil with a sprinkle of salt until the onions turn translucent.
  • Cut open the package of silken tofu and drain off any excess water, then add the tofu to the blender. (There is no need to press silken tofu.) Then add the sauteed onion, pepper, garlic, nutritional yeast, lemon juice, mustard, salt, and pepper.
  • Add 1 cup of the starchy pasta water to the blender and blend until smooth. Add an additional 3/4 cup of the pasta water and blend again until very smooth.
  • Put the cooked, drained pasta into the frying pan used to saute the onions and pour the tofu mac & cheese sauce over the macaroni.
  • Mix well and warm over low heat.
  • Add salt and pepper to taste, and serve hot.

Notes

  • Saute the onion, pepper, and garlic over low heat to bring out the sweetness of the onion and to ensure you don’t burn them.
  • The sauce will thicken slightly as it cools, so you want it to be fairly thin when it’s hot.
Serving: 1cup, Calories: 332kcal, Carbohydrates: 57g, Protein: 11g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Sodium: 306mg, Potassium: 291mg, Fiber: 4g, Sugar: 3g, Vitamin A: 467IU, Vitamin C: 21mg, Calcium: 24mg, Iron: 1mg
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