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A pan full of vegan tofu mac and cheese being stirred with a wooden spoon.
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Tofu Mac & Cheese

A rich and creamy vegan mac and cheese made from silken tofu, veggies, and spices blending into a delicious faux cheese sauce.
Course sauce
Cuisine American
Keyword silken tofu pasta sauce, tofu alfredo, tofu pasta sauce
Diet Gluten-Free Option, High Protein, Nut-Free, Vegan
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8
Calories 332kcal
Author Monica Davis

Equipment

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 tablespoons 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
US - Metric

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.
  • Open the package of silken tofu, drain off any excess water, then add the tofu to the blender. (There is no need to press silken tofu.) Then add the sautéed 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.
  • Add the cooked, drained pasta to the frying pan used to saute the onions, then 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 onion's sweetness and avoid burning them.
  • The sauce will thicken slightly as it cools, so keep it fairly thin when it's hot.

Nutrition

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