Macafuni
#244271 - 02/05/06 02:53 PM
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...aka Tofu-Macaroni
This is kind of like a vegan version of mac & cheese 
I made this tonight and it's fantastic!
Macafuni
1/2 lb small pasta (macaroni, small shells, etc.)
1/2 lb medium or soft tofu, drained (not firm)
1/2 cup plain soy milk
1 tbsp jarred minced garlic & jalepeno (or minced garlic with some cayenne or other hot pepper sauce, or just minced garlic if you prefer)
1 tbsp soy sauce
2 tsp (or more) dried basil
bread crumbs
cayenne pepper
grated soy cheese (optional)
Preheat the oven to 350°. Boil water and cook the pasta according to package directions. Meanwhile, in the blender or food processor, blend together the tofu, soy milk, garlic and jalepeno, soy sauce and basil until smooth. When the pasta is done, spray a casserole dish with cooking spray and pour in all the drained pasta. Pour the sauce over the pasta and stir it around until all the pasta is well coated. Sprinkle the cayenne, a little grated soy cheese if you like, and bread crumbs and bake in the oven for 15-20 minutes. Enjoy with a side of cooked green veggies. Yum!
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reaheated this for lunch today and I'm finding a bit... sweet. i used my regular soy milk, which is sweetened.
when i make this again (and i'm going to be!  ) i think i'll use a bit more tofu and some vegetable broth instead of the soy milk, or maybe just 1/2 the soy milk and the rest more tofu and broth.
or, if you can find it, i'd suggest using unsweetened soy milk.
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This would be so yummy with Red SWISS CHARD!!! (or spinach!)
Maybe a lowfat plain soy yogurt versus soy milk? ("So Nice" plain is okay for this purpose) You're right, though about the high sugar content of "So Good" plain soy milk being "off" in taste for this recipe!
Looks good, Retrograde!
Kate.
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