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Smoked Cheddar Mac & Cheese with Baked BBQ Tofu

Two years in a row, I’ve made my husband Noodles & Firm mac & cheese rip-offs for his birthday. Final yr, I did Truffle Mac, and this yr, I did a vegetarian model of their BBQ Pork Mac & Cheese recipe. I don’t actually know the way this turned a factor for us, however I suppose it has. I don’t assume anybody can beat us on the subject of nonsensical traditions to mark necessary events, which is okay with us, as a result of mac & cheese is way superior to sappy greeting playing cards anyway.

This merchandise isn’t at all times on the Noodles & Firm menu, however when it was, Chris and I have been each intrigued. We puzzled if they may sub out the pork for tofu, however neither of us needed to be that particular person, so we didn’t ask. For months, I promised him I might attempt to make a meatless model at residence. When tackling this recipe myself, I knew that I couldn’t simply use any sort of tofu—it needed to be baked!

Baked BBQ Tofu
The very last thing you need in your mac & cheese are smooth cubes of tofu. Baked tofu has a agency, chewy texture as a result of baking within the oven dries it out. My Baked Barbecue Tofu recipe is without doubt one of the hottest posts on Oh My Veggies. It truly is tofu for tofu haters! Or not less than individuals who assume they hate tofu, as a result of in case you nonetheless hate it after it’s been baked to chewy perfection and slathered in barbecue sauce, then you definately actually do hate tofu and you may put on that label proudly. Or with disgrace. Whichever you favor.

I tweaked the tofu recipe slightly bit to make it work for this mac & cheese—I minimize the tofu into smaller cubes and I skipped marinating it to avoid wasting slightly time. As a result of I had an enormous block of smoked cheddar within the fridge, I used that as a substitute of conventional cheddar, which made the completed dish even tastier.

Between the creamy mac & cheese and the chewy BBQ tofu, that is the sort of meal that can scratch any consolation meals itch you may need. A variety of vegetarians miss the smoky taste of some meats, like bacon, and in case you fall into that camp, this recipe is for you.

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Smoked Cheddar Mac & Cheese with Baked BBQ Tofu

Smoked Cheddar Mac & Cheese with Baked BBQ Tofu Recipe

A meatless remake of Noodles & Firm’s BBQ Pork Mac & Cheese. (Sure, it includes tofu!)

Prep Time: 30 minutes
Prepare dinner Time: 40 minutes
Whole Time: 1 hour 10 minutes
Yield: four servings

Substances

1 (14 oz) package deal extra-firm tofu
1/2 cup barbecue sauce, divided
eight ozelbow macaroni, cooked in keeping with package deal
2 cups reduced-fat milk
1/four cup unsalted butter
1/four cup all-purpose flour
1 1/2 cup shredded smoked cheddar cheese
salt and pepper, to style

Directions

Press tofu for 30 minutes.
Preheat oven to 400°F. Line a baking sheet with parchment paper.
Lower the tofu into 1-inch cubes. Switch it to a bowl and toss it with 1/four cup of the barbecue sauce, then place it on the parchment-lined baking sheet. Bake the tofu for 20–30 minutes, or till it’s browned on the perimeters, stirring midway by way of cooking time. Put the tofu again within the bowl and toss it with the remaining barbecue sauce.
Whereas the tofu is baking, begin the mac & cheese. Warmth the milk in a small saucepan over medium warmth till heat, then cut back warmth to low. Stir sometimes to stop movie from forming.
In a big saucepan, soften the butter over medium warmth. Add the flour and whisk it into the butter. Proceed to whisk till the combination is golden brown, three–5 minutes.
Slowly pour the warmed milk into the flour combination, whisking continuously. As soon as the sauce is easy, let it proceed to prepare dinner till it’s barely thickened, about three minutes, persevering with to whisk continuously.
Take away the sauce from warmth and whisk within the smoked cheddar. Fold within the macaroni, then season with salt and pepper to style.
Divide the mac & cheese into four bowls, then prime each with 1/four of the baked tofu.

About Kiersten

Kiersten is the founder and editor of Oh My Veggies.

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