Tofu Mac N Cheese


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. 

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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.

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One thought on “Tofu Mac N Cheese

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