Macaroni & Cheesy Tofu

This baked vegan mac and cheese skips the dairy but doesn’t shortchange on flavor. The “cheese” sauce comes from a combination that’s become standard in plant-based cooking: nutritional yeast for that savory, slightly nutty cheesiness, mashed tofu for body and protein, and soy milk to bring it all together into a creamy, pourable sauce.

What lifts this above a basic recipe are the small flavor boosters. A dash of vegan Worcestershire sauce, a few dashes of tamari, garlic powder — these add umami layers that make the sauce taste more complex and satisfying than it has any right to at this calorie count.

Everything goes into the baking dish together and comes out hot and bubbly after 30 minutes. The soy parmesan on top adds a slightly browned, lightly salty crust.

Use tamari instead of regular soy sauce if you need this to be gluten-free.

Kitchen Tips

• The soy milk mixture thickens as it bakes; if it looks liquidy when it goes in, that’s fine
• Firm or extra-firm tofu works best; silken tofu can make the texture gummy
• Nutritional yeast is the non-negotiable here for cheesy flavor — don’t sub regular yeast
• Let it rest 5 minutes out of the oven before serving so the sauce sets up a bit

Variations

• Add frozen peas or broccoli florets for extra vegetables
• Stir in a teaspoon of Dijon mustard or a pinch of turmeric for a sharper, more golden sauce