Ingredients
9
9 servings
- •8 oz whole grain penne pasta, or elbow pasta
- •12 oz silken tofu, pureed
- •½ medium onion, chopped
- •½ medium bell pepper, chopped
- •½ jalapeño, chopped
- •½ cup unsweetened coconut milk
- •5 tablespoons vegan butter
- •14 oz vegan shredded cheddar cheese
- •3 tablespoons paprika, or to taste, diided
- •2 tablespoons turmeric, or to taste
- •1 tablespoon thyme powder, and/or ground thyme.
- •garlic powder, to taste
- •salt and pepper, to taste
- •hot sauce, a few drops
- •nonstick cooking spray
Instructions
- Preheat the oven to 375° F.
- Boil pasta according to box instructions. After cooking, drain, then let cool for about 5 minutes in a medium-sized bowl while you chop and sauté the vegetables.
- Purée tofu until smooth.
- Next, pour melted butter over a bowl of noodles then stir.
- Add the chopped vegetables; stir. Then, add the coconut milk and pureed tofu to the mixture and stir followed by your choice of seasonings as listed above.
- Add 7 oz of shredded cheese and mix well.
- Spray a 8x8 baking pan with nonstick cooking spray and spread macaroni mixture in evenly.
- Top generously with the remainder of shredded cheese until pasta mix is covered. Sprinkle paprika on top to add a little more color.
- Place the filled pan in the oven and bake for 35 minutes or until golden.
- Let cool, then cut into 9 squares.
- It is delicious hot or room-temperature.
- Enjoy!
Nutritional Facts
Per 9 servings
- Calories: 295
- Carbohydrate: 21g
- Fat: 21g
- Fiber: 2g
- Protein: 5g
- Sugar: 2g
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