Gourmet Mac and Cheese Tofu


8 pers.


Creamy 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.

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