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–+ servings

High Protein Buffalo Tofu Mac and Cheese

A delicious vegan mac and cheese that is filled with tons of flavor and is high in protein. Topped with breaded pieces of buffalo tofu, this is a must try!
5 from 1 vote
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Prep Time 20 minutes
Cook Time 30 minutes
Course Main Course, Pasta
Cuisine American
Servings 5 servings

Ingredients
  

  • 1 ¾ boxes Banza pasta [400g]
  • 3 tbsp fine breadcrumbs [30g]
  • 1 block firm or extra firm tofu [400g]
  • ½ cup non-dairy milk [120ml]
  • ½ cup buffalo sauce I use the one from Frank's Red Hot
  • Green onion for garnish

Cheese Sauce

  • ½ cup cashews [60g]
  • 1-2 small carrots [35g]
  • ½ medium cauliflower [250g]
  • 1 can cannellini beans (15 ounces) drained [245g]
  • 1 cup non-dairy milk unflavored and unsweetened [240ml]
  • 1 and ½ tbsp nutritional yeast
  • ¼ tsp garlic powder
  • ¼ tsp turmeric
  • ½ tsp salt

Instructions
 

  • Preheat oven to 450°F [232°C].
  • Bring a pot of water to a boil. Add in the cashews, cauliflower and carrots. Boil until fork tender, about 20 mins.
  • While that boils press the tofu. Once the tofu is pressed cut it into cubes. As big as small as you like. I prefer not to go too tiny. Getting anywhere from 35-45 cubes.
  • Add the cubes into a bowl and sprinkle the breadcrumbs on top. Move the bowl around and toss the tofu to coat it. These do not need to be perfectly covered just enough for a light breading.
  • Place the tofu on a parchment lined baking sheet. Bake for 20-25 minutes until crispy and golden.
  • Prepare the buffalo sauce by mixing together the non-dairy milk and buffalo sauce.
  • Once cauliflower, carrots and cashews are done boiling drain them.
  • Boil your water for the pasta. Cook the pasta to your preference. I have found with chickpea pasta I like to let it cook for longer.
  • Drain and rinse the beans.
  • In a high speed blender (if using a regular blender this may take a few extra minutes or extra non-dairy milk) or food processor add all the ingredients for the cheese sauce.
  • Blend until extremely smooth. Be sure to taste the sauce to make sure you like the flavors. If you are worried about adding too much salt start with a ¼ tsp.
  • Once the tofu is done cooking lightly toss it in the buffalo sauce and place it back on your baking sheet. I prefer to put the tofu back in my warmed completely off oven after so the sauce bakes into the breadcrumbs a bit. But you can just coat them and leave it to the side if you prefer.
  • The leftover buffalo sauce can be added into the pasta or drizzled on top.
  • Once the chickpea pasta is done boiling drain and give it a rinse. There is a foam that gets created and can leave residue.
  • Add all of the cheese sauce into the pasta and mix. You can also add in some of your leftover buffalo sauce or save it all for the top.
  • To serve transfer the mac and cheese into a big serving dish or individual bowls. Add the buffalo tofu on top, remaining buffalo sauce and sliced green onion.

Video

Notes

  • If you like your food less spicy you can use a ¼ cup of hot sauce and a ¼ non-dairy milk.
  • If you prefer to use regular pasta and don't care about the protein amount that is fine.
  • For gluten allergy use gluten free breadcrumbs.
Keyword buffalo tofu mac and cheese, vegan mac and cheese
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