Since both Angela and Audrey are vegetarians, and since they have a Chinese mother, tofu is served four to five times a week. I’m always on the lookout for a new way to eat tofu. Sometimes things that sound good don’t work out, such as the tofu protein shake that I had to chuck in the compost. Sometimes, seemingly strange ideas turn out beautifully, such as the delicious tofu chocolate fudge pie.
I got this tofu mac n cheese idea from my friend Jane. And it turned out to be a keeper. When the girls were little they used to love mac n cheese and could eat it days on end. They both loved today’s creamy and crispy variation on the tofu theme.
Tofu Mac & Cheese
1 cup milk of choice
1 tablespoon 100% whole wheat flour (or coconut flour for gluten free)
1/4 teaspoon or more salt
A dash freshly ground black pepper
1 bag (8-oz.) shredded 2% extra sharp Cheddar cheese
2 to 3 tbsp shaved parmesan cheese
1/4 cup panko or oat bran
1/4 teaspoon ground red pepper (optional)
2 1/2 box of Mori-nu firm silken tofu (12.3 oz per box)
Preheat oven to 400°.
Mix flour, salt, black pepper, ground red pepper if use, and 1/2 of cheddar in a sauce pan, whisk in the milk. Cook on medium low heat and whisk until smooth and thickened. About 5 minutes.
Cut tofu into cubes and line them in a slightly greased 12×9 baking dish. The tofu cubes should fill out the baking dish in a single layer. Pour in the cheese and milk mixture.
Evenly sprinkle the remaining shredded cheddar cheese and the shaved parmesan cheese, topped with panko.
Bake at 400° for 30 minutes or until golden and bubbly.