Lulu’s Mac n’ Cheese

This is a vegan recipe using tofu, vegan cheese, vegan margarine and non-dairy milk (which is how we make it) but you can easily substitute regular cheddar, milk and margarine with the same delicious results if you prefer. The only thing you can’t sub is the tofu.

Makes 6 servings.

1/2 lb elbow macaroni (preferably whole wheat)
2  Tbsp  vegan margarine
1/2 block silken or soft tofu
2 Tbsp non-dairy milk (unflavored/unsweetened)
1 tsp salt
Fresh black pepper
1/2 tsp dry mustard
8 oz vegan cheddar, shredded (Daiya is a great brand to use)

In a large pot of boiling, salted water cook the pasta and drain. Return to the pot and melt in the vegan margarine. Toss to coat.

Blend together the tofu, milk, salt, pepper, and mustard. Stir into the pasta and add the cheese.

Over low heat continue to stir for 3 minutes or until creamy.

Nutrition Information per serving: 297 calories, 8 g protein, 5 g fiber, 12 g fat, 37 g carbohydrates, 744 mg sodium

From Peas and Thank You by Sarah Matheny.