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Tomato, Tofu & Macaroni (Vegan Mac & Cheese)

50 min • 4 servings •
John S

50 min •     4 servings•

John S

Creamy baked macaroni and cheese topped with golden breadcrumbs and garnished with chopped tomatoes and green onions.

Everybody in the world needs some form of mac & cheese. It’s like serving a smile on a plate. My friend gave me this one to try. This will make about 4 servings.

Ready

  • Vegetable oil
  • 3 cups cooked macaroni or pasta
  • ¼ cup dry sherry
  • 2 plum tomatoes, coarsely chopped
  • 2 green onions, thinly sliced
  • 2 Tbsp chives, minced
  • 1 tsp cornstarch
  • 1 cup cold vegetable broth
  • 1 cup shredded tofu cheddar (soy cheese)
  • 1 Tbsp Dijon Mustard
  • Freshly ground black pepper and salt to taste
  • ½ cup bread crumbs

    • Set

  • 1 ½-quart baking dish
  • Large bowl
  • Small bowl
  • Sauté pan

    • Go!

  • Pre-heat oven to 375°F.
  • Lightly oil baking dish and place cooked pasta in a large bowl.
  • In a sauté pan, bring sherry to a simmer.
  • Add green onions & sauté for about 1 minute.
  • Add tomatoes and chives. Sauté 2 minutes until tomatoes are slightly softened.
  • Add to pasta and give a quick toss to coat. Set aside.
  • In a small bowl, whisk cornstarch in cold broth until dissolved. Add to sauté pan.
  • Heat to simmering. Whisk in tofu cheddar and cook over low heat until mixture has thickened. Remove from heat.
  • Stir in mustard, pepper & salt.
  • Place in baking dish. Top with bread crumbs.
  • Place in oven and bake for about 20 minutes.
  • Serve.

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