BBQ Tofu Mac and Cheese
Ingredients
Bbq tofu
- 1 serving extra-firm tofu
- 1-2 tbsp vegan BBQ sauce
- 1/2 tbsp avocado oil
Mac n cheese
- 1 large sweet potato
- 1 can white beans
- 1 medium onion
- 4-5 garlic cloves
- 1 tbsp avocado oil
- 1 cup coconut milk
- 1/2 cup nutritional yeast
- 2 tbsp apple cider vinegar
- 1/2 tbsp tamari
- 1 tbsp yellow mustard
- 1 tbsp miso paste (optional)
- Salt to taste
- Macaroni or favorite pasta (for 1 lb bag)
Preparation
Slice tofu into slices about 1/4 inch or 0.5 cm thick, lay them between 2 cutting boards and a clean kitchen or paper towel, put a heavy object on top and press for about 10 minutes to remove excess liquid
Heat up oil in a non-stick pan over medium heat and fry tofu slices for about 5 minutes on each side until browned and crispy
Lower heat and pour BBQ sauce over the tofu to glaze the slices and cook them an additional minute on each side
Roughly chop onion and garlic and sauté them in a bit of avocado oil until lightly browned and fragrant, always start with onion first so the garlic won’t burn
Peel and cut sweet potato and rinse beans well
Add onion, garlic, sweet potato and beans to a pot along with enough water to cover everything
Cover pot with a lid, bring to a boil and cook until sweet potatoes are very soft
Transfer veggies and beans to a food processor or blender along with about 1 cup of the cooking liquid
Add coconut milk, apple cider vinegar, tamari, miso paste if using, mustard and nutritional yeast and blend until smooth and creamy
Taste and if needed adjust seasoning to your liking
Cook macaroni in the meantime and mix hot pasta with the finished sauce