Tofu Macaroni

[Anonymous]

By Kim Birney

This really tastes like macaroni and cheese - the homemade kind, not the Kraft kind.


1 pound extra firm tofu (500gr)
2 cups grated cheddar cheese
2 eggs
1/4 cup cream
salt and garlic powder (to taste)
Smash up the tofu with a fork. Mix all the other ingredients and add to the tofu. Put the mixtures in a casserole dish and bake at 350°F (180°C) for 30 to 40 minutes, or until it is bubbly and lightly browned on the top.

Serves 4

[schaffy]

Okay, I was a little skeptical of this recipe but I figured why not? and gave it a try. I am very impressed! I made mine with a crushed clove of garlic instead of the garlic powder but otherwise everything else was the same. yum! Don't let the tofu part scare ya!

Carrie

[SayYouWill]

thank you!!

thank you!! I am going out to the store right now to get some tofu-- I miss Macaroni +cheese so much (homemade)

I hope this is ok to eat during induction!!!

[wayless]

Tried this tonight...what to say? Well...the cheese was really, really good. Maybe I didn't make my tofu pieces small enough. I took the time to actually slice my tofu into fairly small strips. Even with all the cheese, the bland tofu taste seemed to overwhelm the dish.

I'm not giving up on it, yet. I've never been a tofu person, but I want to make this WOE work and a mac n cheese substitute seems basic. I'll try again someday.

[kkwicked]

I wanted to try this recipe soo bad. When I went to the grocery store, I only found soft tofu. So, it is printed and waiting for me when I find the right tofu. Thanks! I had never tried tofu before other than one time in a smoothie. I look forward to making this recipe!

[RobinAnn]

I made this tonight and loved it. I was worried when I was mashing the tofu (I used a potato masher) because I DO NOT like tofu. But this was great!

Next time, I'd probably add a little butter and a bit (not much) more cream, but it was wonderful!

[GoGAG]

Looks like an interesting recipe. What's the carb count per serving?

[RobinAnn]

Mastercook came up with this nutritional analysis per serving (recipe made 4)

Per Serving (excluding unknown items): 383 Calories; 31g Fat (70.9% calories from fat); 25g Protein; 4g Carbohydrate; trace Dietary Fiber; 173mg Cholesterol; 661mg Sodium.

[doeskin]

tried this tonight, and I loved it! I could see how someone who didn't previously like tofu wouldn't like it though.

thanks for posting it!

[pennylane]

MMMM this was so good. Thanks for the recipe.

[doeskin]

just a heads up -

I tried this last night with a layer of already-made taco meat placed on top of the tofu mixture (and topped with shredded cheese) right before baking, and it was delicious. It made it a casserole instead of a side!

I am thinking about trying this recipe just using a thin layer of the tofu macaroni in a round dish, topping it with shredded cheese and pepperoni, and eating it like a pizza.

Thanks again for posting this, I love it!

[Adena]

Re: Tofu Macaroni

Bumping up this really good recipe, which I happen to be eating at this moment!

I recommend you be sure to drain the tofu really well before using -- use a dishtowel or papertowels to press out the water before cutting (very small pieces)/breaking up the tofu.

Also, I'd recommend stiring the cream and some of the cheese together in a sauce pan with salt, pepper, and garlic/onion powder, making a cream sauce -- and for that homemade mac & cheese taste, add mustard powder! Then, mix the cream sauce with the tofu and remianing cheese -- saving a little cheese for the top.

I just gave a co-worker a taste and he had no idea it was tofu.

[Debie]

Re: Tofu Macaroni

I should know this, is it acceptable for induction? If not, which level should I use it in. Confused about tofu.

[Adena]

Re: Tofu Macaroni

Tofu is considerd a vegetarian cheese (which is allowed on induction), so I'm pretty sure it's acceptable. Just watch your serving size to make sure you don't OD on the cream and cheese....

[Miss World]

Re: Tofu Macaroni

seems great.. but its not induction friendly,right? ^_^