Vegan Buffalo Tofu Mac and Cheese Comfort Dish

Ingredients

• 8 oz elbow macaroni
• 14 oz firm tofu, pressed and crumbled
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 0.5 cup buffalo sauce
• 1 cup unsweetened almond milk
• 0.5 cup nutritional yeast
• 1 tablespoon apple cider vinegar
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• 0 to taste salt and black pepper
• 0 optional chopped green onions and celery for garnish

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
2. Prepare the Tofu: In a large skillet over medium heat, add the olive oil. Once hot, add the crumbled tofu, garlic powder, onion powder, and smoked paprika. Cook for about 5-7 minutes, stirring occasionally until the tofu is slightly golden and crispy on the edges.
3. Add Buffalo Sauce: Pour the buffalo sauce over the tofu in the skillet and stir to coat evenly. Let it cook for an additional 2-3 minutes to heat through and allow the flavors to meld.
4. Make the Cheese Sauce: In a saucepan, combine the almond milk, nutritional yeast, apple cider vinegar, and salt. Heat over medium-low until warmed, then add the cornstarch slurry. Stir continuously until the sauce thickens, about 5 minutes. Remove from heat.
5. Combine Pasta and Sauce: In a large mixing bowl, combine the cooked macaroni, buffalo tofu mixture, and cheese sauce. Stir gently until the pasta is well coated.
6. Serve: Transfer the mixture to a serving dish or individual bowls. Top with chopped green onions and celery for added crunch and freshness if desired.