Make the ultimate vegan comfort food with this Macaroni Cheese and Tofu, cooked with lemon and herbs for a flavourful and zesty dish!

When cooking, I rarely weigh or measure ingredients, I just throw things in a pan as and when I feel it needs it.

So when trying to write this recipe, I tried very hard to use spoons and cups.

But it felt weird.

So the amounts for the seasoning below are roughly what I used, but feel free to add whatever you want depending on your taste- that’s what I do!

This served two generous helpings.

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You Will Need:

• 1/2 a block of Tofu
• Pasta
• Mushrooms

For the Marinade:

• 4 tbsp sunflower oil
• 1 tsp Thyme
• 1 tsp Mixed Herbs
• 1 tsp Season All
• 1 tsp Lemon Juice
• 1/2 tsp Chili Powder
• Salt and Pepper

For the ‘Cheese’ Sauce:

• 1 1/2 tbsp Butter
• 1 1/2 cup Oat Milk (or other alternative)
• 2 tbsp Plain Flour
• Generous Sprinkling Nutritional Yeast
• 1 tsp Season All
• 1/2 tsp Chili powder
• 1 tsp Thyme
• 1 tsp Mixed Herbs
• Salt and Pepper

Method:

• Combine marinade ingredients in a small bowl. Cut the tofu into cubes and add to the bowl, coating each piece. Cover and let marinate for at least 20 mins.

• After, shallow fry the tofu in a frying pan until golden brown and slightly crispy. Remove once done and place on a piece of kitchen roll. Set aside.

• In the same frying pan, remove the oil and fry the mushrooms in the leftover marinade until soft;

• While the mushrooms are cooking, put the pasta on to boil for 10 minutes, or according to packet instructions.

• Then start making the cheese sauce: Melt the butter in a large saucepan, then add the milk with the flour, nutritional yeast and herbs and spices. Whisk until thickened.

• Add the tofu back into the frying pan to heat up before draining the pasta and adding everything to the sauce.

• Serve and enjoy!

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This is my first recipe, so please let me know any feedback to improve my next one.