Stovetop Cheezee Mac

Macaroni, whole-wheat, 12oz
Tofu, firm, 1 cup
Soy Milk, 2.5 cup
Red Star, Nutritional Yeast, Vegetarian Support Formula, 8 Tbsp
Cornstarch, 2 tbsp
Cider Vinegar, 1 tbsp
Yellow Mustard, 1 tsp
Salt, 1 tsp
*Onion powder, 1 tsp
Garlic powder, .5 tsp
Paprika, .5 tsp
Turmeric, ground, .25 tsp
Pepper, red or cayenne, .25 tsp
Pepper, black, 1 tsp
Peas, frozen, 0.5 cup
Broccoli, cooked, 1 cup, chopped
Del Monte Diced Tomatoes, 1 (14.5oz) can
Bread crumbs, dry, grated, seasoned, .5 cup

If your box of elbow macaroni contains 16oz, go ahead and cook the whole thing--you'll probably have enough sauce to coat it all, and the leftovers are great.

In a large pot of boiling water cook the macaroni over medium-high heat until al dente, about 8 minutes.

Meanwhile, in a blender, combine the tofu, soy milk, yeast, cornstarch, vinegar, mustard, salt, onion powder, garlic powder, paprika, turmeric, cayenne, and pepper to taste. Blend until smooth.

Drain cooked macaroni and return it to the pot. Add the tofu mixture and peas/broccoli and cook over medium heat, stirring, until the sauce comes to a boil and begins to thicken, about 4 minutes. Add a little more soy milk if too thick. Stir in the tomatoes, if usisng. Taste and adjust the seasonings, adding more salt if necessary. Simmer until hot. Serve immediately.

For a baked mac and cheese, transfer the mixture to a large baking dish, then top with about 1/2 cup bread crumbs and bake in a 375 degree oven until the mixture is hot and the bread crumbs are browned.

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user WATER202.