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Prep 10 mins
Cook 40 mins
I found this recipe in one of my favorite cookbooks: "The Vegetarian Meat and Potatoes Cookbook" Besides being a great dairy free recipe for "mac and cheese", the flavor of the dish from the miso, tofu and lemon is really unique. It's also a fun way to sneak tofu into the diets of non vegetarians. I do eat dairy, so I usually use skim milk and real cheese instead of the soy, but the original recipe from the book uses the non-dairy options.
- 1 teaspoon olive oil
- 1 medium onion, minced
- 2 cups soymilk (can substitute skim milk)
- 12 ounces soft tofu or 12 ounces silken tofu
- 1 tablespoon fresh lemon juice
- 1 teaspoon white miso
- 1 -2 dash hot sauce
- 1⁄4 teaspoon turmeric
- salt & freshly ground black pepper (for a nice change, try using fresh ground white pepper)
- 12 ounces rotini pasta (spiral shaped)
- 1 cup grated soy cheese (can substitute cheddar or monteray jack cheese if you eat dairy)
- 1⁄2 cup dried breadcrumbs
- Preheat oven to 375 degrees.
- Lightly spray a 2 1/2 quart caserole dish with cooking spray.
- Heat oil in a pan over medium heat, and saute the onion until soft, about 5 minutes.
- Place onions in a blender or food processor with the milk, tofu, lemon juice, miso, hot sauce, turmeric, and salt and pepper.
- Process until well blended.
- Take a taste and adjust any of the seasonings as needed, then set aside.
- Cook rotini in a large pot of boiling salted water until just under al dente (I'd say about 6-7 minutes).
- Drain pasta and add the sauce from the blender and half of the grated cheese.
- Combine well.
- Place pasta into the caserole dish, and top with the breadcrumbs and the remaining cheese.
- Cover with foil and bake for 30 minutes.
- Uncover and bake until the top is lightly browned, 5 to 10 minutes longer.
- Let sit about 5 to 10 minutes before serving.