“I started at just a loaded mac & cheese because packaged was lacking, and slowly shifted as I went lactose-intolerant and then got more vegan friends...”

Ingredients Nutrition


  1. 1. dice tofu, lightly spray a baking sheet with non-stick spray or oil, spread tofu in a single layer, lightly spray. Bake at 400F 20-30 minutes, till most edges are browning.
  2. 2. fill large pot with 6-8 cups of water, the frozen veg and a dash of garlic salt, bring to boil, add pasta, cook according to package (usually between six and 10 minutes depending on shape), drain well.
  3. 3. melt butter in medium sauce pan, stir in flour (make roux), add soy milk, stir/whisk well to remove lumps of roux, heat to low simmer stirring frequently, add Daiya shreds and seasonings, stir regularly until 'cheese' is melted.
  4. 4. return pasta/veg to large pot, add roasted tofu, pour sauce over and stir well to combine, if you feel like you want more sauce add soy milk and stir over low heat until it blends inches.
  5. An important note is all measurements that don't use a whole package are approximate -- I eyeball everything when making this.
  6. And if you want to go backwards, almost everything is a direct substitute: tofu used to be diced ham, and I always used a blend of cheddar and whatever other cheeses were in my fridge at the time.
  7. Warning: I have tried this with an almond cheese, too -- it looked like Kraft Mac & Cheese, but had almost no flavour! Even after I more than doubled the seasonings -- .

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