Bbq Tofu Mac and Cheese
Ingredients
Bbq tofu
- 1 servings of extra or super firm tofu
- 1-2 tbsp vegan BBQ sauce
- 1/2 tbsp avocado oil
Mac and cheese
- 1 large sweet potato
- 1 can of white beans
- 1 medium onion
- 4-5 garlic cloves
- 1 tbsp avocado oil
- 1 cup coconut milk (can)
- 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 your favorite pasta (for a 1 lb bag)
Preparation
Slice tofu into 1/4 inch thick slices, place between cutting boards with a clean kitchen or paper towel, and press with a heavy object for 10 minutes to remove excess liquid.
Heat avocado oil in a non-stick pan over medium heat and fry tofu slices for 5 minutes on each side until browned and crispy.
Lower heat, pour vegan BBQ sauce over tofu to glaze, and cook for an additional minute on each side.
Roughly chop onion and garlic and sauté them in avocado oil until lightly browned and fragrant, starting with onion first to prevent garlic from burning.
Peel and cut sweet potato and rinse white beans well.
Add onion, garlic, sweet potato, and beans to a pot with enough water to cover, cover with a lid, bring to a boil, and cook until sweet potatoes are very soft.
Transfer vegetables 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, then blend until smooth and creamy.
Taste and adjust seasoning to your liking with salt if needed.
Cook macaroni according to package instructions and mix the hot pasta with the finished sauce.
Tips
Always start sautéing onion before garlic to avoid burning the garlic.
