Smoked Cheddar Mac & Cheese with Baked BBQ Tofu

Two years in a row, I have made my husband Noodles & Company mac & cheese rip-offs for his birthday. Last year, I did Truffle Mac, and this year, I did a vegetarian version of their BBQ Pork Mac & Cheese recipe.

I don’t really know how this became a thing for us, but I guess it has. I don’t think anyone can beat us when it comes to nonsensical traditions to mark important occasions, which is okay with us, because mac & cheese is far superior to sappy greeting cards anyway.

Recipe

Ingredients

• 1 14 oz package extra-firm tofu
• ½ cup barbecue sauce divided
• 8 oz elbow macaroni cooked according to package
• 2 cups reduced-fat milk
• ¼ cup unsalted butter
• ¼ cup all-purpose flour
• 1 ½ cup shredded smoked cheddar cheese
• salt and pepper to taste

Instructions

• Press tofu for 30 minutes.
• Preheat oven to 400°F. Line a baking sheet with parchment paper.
• Cut the tofu into 1-inch cubes. Transfer it to a bowl and toss it with ¼ cup of the barbecue sauce, then place it on the parchment-lined baking sheet. Bake the tofu for 20–30 minutes, or until it’s browned on the edges, stirring halfway through cooking time. Put the tofu back in the bowl and toss it with the remaining barbecue sauce.
• While the tofu is baking, start the mac & cheese. Heat the milk in a small saucepan over medium heat until warm, then reduce heat to low. Stir occasionally to prevent film from forming.
• In a large saucepan, melt the butter over medium heat. Add the flour and whisk it into the butter. Continue to whisk until the mixture is golden brown, 3–5 minutes.
• Slowly pour the warmed milk into the flour mixture, whisking constantly. Once the sauce is smooth, let it continue to cook until it’s slightly thickened, about 3 minutes, continuing to whisk constantly.
• Remove the sauce from heat and whisk in the smoked cheddar. Fold in the macaroni, then season with salt and pepper to taste.
• Divide the mac & cheese into 4 bowls, then top each one with ¼ of the baked tofu.

Nutrition