BBQ Tofu Mac and Cheese
Ingredients
Bbq tofu
- 1 serving extra-firm or super-firm tofu
- 1-2 tbsp vegan BBQ sauce
- 1/2 tbsp avocado oil
Mac and 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
Additional
- 1 lb macaroni or favorite pasta
Preparation
Bbq tofu
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.
Mac and cheese
Roughly chop onion and garlic and sauté them in a bit of avocado oil until lightly browned and fragrant, starting with onion first to avoid burning garlic.
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 adjust seasoning to your liking if needed.
Cook macaroni in the meantime and mix hot pasta with the finished sauce.
Enjoy.
