High Protein Buffalo Tofu Mac and Cheese
Ingredients
- 400g Banza pasta (about 1 and 3/4 boxes)
- 1 block firm or extra firm tofu [400g]
- 3 tbsp fine breadcrumbs [30g]
- 1/2 cup non-dairy milk [120ml]
- 1/2 cup buffalo sauce
- Green onion for garnish
Cheese sauce
- 1/2 cup cashews [60g]
- 1-2 small carrots [35g]
- 1/2 medium cauliflower [250g]
- 1 can of cannellini beans, drained [245g]
- 1 cup non-dairy milk, unflavored and unsweetened [240ml]
- 1 and 1/2 tbsp nutritional yeast
- 1/4 tsp garlic powder
- 1/4 tsp turmeric
- 1/2 tsp salt
Preparation
Preheat oven to 450°F. Bring a pot of water to a boil and add cashews, cauliflower, and carrots. Boil until fork tender, about 20 minutes.
While boiling, press the tofu. After pressing, cut it into cubes of desired size, aiming for 35-45 cubes.
Place the tofu cubes in a bowl and sprinkle with breadcrumbs. Toss to coat lightly.
Place the tofu on a parchment-lined baking sheet and bake for 20-25 minutes until crispy and golden.
Mix non-dairy milk and buffalo sauce to prepare the buffalo sauce.
Drain the boiled cauliflower, carrots, and cashews.
Bring water to a boil for the pasta and cook according to preference, noting that chickpea pasta may need longer cooking time.
Drain and rinse the cannellini beans.
In a high-speed blender or food processor, add all cheese sauce ingredients and blend until smooth. Taste and adjust seasoning, starting with 1/4 teaspoon salt if concerned.
Once tofu is baked, toss it lightly in the buffalo sauce and return to the baking sheet. Optionally, place in a warm oven to set the sauce, or set aside.
