Description
A creamy, smoky mac and cheese dish using halal-friendly smoked tofu bacon for a protein-packed alternative to pork. Rich cheddar cheese, umami mushrooms, and a velvety vegan-based sauce create a satisfying, family-friendly meal.
Ingredients
Smoked Tofu Bacon, 12 slices (marinated in maple-soy glaze)
Macaroni, 1 lb (elbow or short pasta)
Cheddar Cheese, 2 cups (sharp variety)
Raw Mushrooms, 0.5 cup (oak or shiitake for umami)
Cheese Sauce Base, 1.5 cups (vegan butter and flour)
Plant-based Milk, 1.5 cups
Chopped Herbs (optional garnish)
Olive Oil, 1 tbsp (optional)
Lemon, 1 splash (serving suggestion)
Instructions
Cook macaroni in salted water until tender – drain and set aside.
Preheat oven to 400°F (200°C), bake tofu bacon for 15 minutes.
Melt vegan butter in a pan, stir in flour to make a roux. Gradually add plant-based milk, whisking constantly.
Add grated cheddar and puree mushrooms, simmer until sauce thickens.
Mix cooked macaroni, sauce, crispy tofu slices, and chopped herbs.
Optional: Add 1 tbsp olive oil if texture feels dry.
Notes
To enhance flavor, pan-fry tofu slices briefly after baking. Use day-old pasta for better sauce absorption. Add a splash of lemon at serving for brightness. For earthier flavor, substitute dried porcinis for mushrooms. Store leftovers in an airtight container for 2-3 days.
- Prep Time: 15
- Cook Time: 45
- Category: Baking
- Method: Baking/Braising
- Cuisine: American (Adapted)
Nutrition
- Serving Size: 1 bowl (approx. 1.2 cups)
- Calories: 420
- Sugar: 5g
- Sodium: 130mg
- Fat: 20g
- Saturated Fat: 5g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 28mg