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Tuesday, July 22, 2014

Mac and Cheese with Baked BBQ Tofu


I have a confession. I hated tofu for almost eight years of living a vegetarian lifestyle. Every once in a while I would eat enjoy some tofu mixed into a stir-fry (those build your own stir-fry places where they'll cook it for you? Yum!). Otherwise, every time I prepared tofu it just made me feel sad so I stopped trying.

Once Dave and I started dating I realized that he would eat anything. I have yet to find a food that he won't eat and since he was down with the tofu, I decided it was time to start trying to incorporate it back into my life. Plus, macaroni and cheese makes everything better.

Recipe from Oh My Veggies.

Ingredients

-1 (8-ounce) package extra-firm tofu
-1/2 cup barbecue sauce, divided
-8 ounces elbow macaroni, cooked according to package
-2 cups reduced-fat milk, warmed
-1/4 cup unsalted butter
-1/4 cup all-purpose flour
-1 1/2 cup shredded white cheddar cheese
-Salt and pepper, to taste
Cut the tofu into one inch cubes and coat with half of the BBQ sauce.
Bake at 400 for 20-30 minutes, stirring once.
Toss with the remaining BBQ  sauce.

In a saucepan, melt the butter and whisk in the flour until a sauce forms.
Whisk in the milk, stirring continuously until thickened.
Stir in the cheese until melted.

Pour the cheese sauce over the pasta and combine.

Top each serving with a helping of BBQ tofu and seasoning if desired.

Dave and I both enjoyed this recipe. I would have enjoyed it more if the tofu was a little crispier, ours stayed pretty soft. Overall, I think the sweeter flavors of the BBQ sauce went well with the sharpness of the cheddar cheese. We ate all of the leftovers the next day.

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