Gourmet Mac and Cheese Tofu
Lunches and dinners
Loved by children
2 ¼ cups short pasta, 410 g
3 cups mozzarella or sharp cheddar cheese, grated
½ package of Soykei silken tofu, 250 g
1 ½ cups vegetable broth
1 ½ cups leak whites, chopped
1 cup breadcrumbs
¼ cup butter
¼ cup flour
1 tsp garlic powder
½ tsp salt
½ tsp nutmeg
Fresh parsley, optional
Cook pasta al dente, according to package directions. Set aside.
Add the vegetable broth and silken tofu to a blender and mix together until smooth. Set aside.
Melt the butter in a saucepan over medium-high heat. Whisk in the flour and cook for 2 minutes.
Gradually pour in the blended broth and tofu mixture until a thick sauce has formed.
Add the leeks, salt, garlic powder, nutmeg, 2 cups of the cheese, and stir well.
Add the cooked pasta to the sauce and simmer. After 2 to 3 minutes, pour the mixture into a baking dish or divide into ramekins.
Sprinkle the baking dish or ramekins with the remaining cheese and breadcrumbs.
Bake until the breadcrumbs are golden brown, about 4 to 6 minutes.
Remove from the oven, garnish with parsley and enjoy.