Butternut Squash Mac And Cheese With Tofu

Butternut Squash Mac And Cheese With Tofu Recipe

By Earth of Maria

🔪Prep Time: 10 mins

👩‍🍳Cook Time: 15 mins


▢ 2 cups gluten-free macaroni pasta

▢ 10 oz butternut squash, peeled and cubed

▢ 1 large carrot, peeled and chopped

▢ 1 clove garlic

▢ 10 oz tofu, extra firm

▢ 1/2 cup nutritional yeast

▢ 1 tsp turmeric

▢ 1 tsp cumin

▢ 1 tsp curry powder

▢ 1/2 tsp salt, plus more for cooking the tofu

▢ 1 tbsp cornstarch, (cornflour) or arrowroot

▢ 1 large red onion, peeled and chopped

▢ 1/2 cup almond milk

▢ 2 cups kale


1Start by cooking your pasta according to instructions on packaging. This usually takes 10-15 minutes. At the same time, cook the butternut squash and carrots in a different saucepan, until softened, for around 15 minutes. When they are ready, drain and rinse everything.

2Meanwhile, add a clove of garlic to a non-stick frying pan. Cook for 2-3 minutes until fragrant, then add the crumbled tofu and tamari. Cook for 4-5 minutes, until the tofu is starting to dry out and the tamari is absorbed.

3Add the cooked vegetables, tofu, nutritional yeast, turmeric, cumin, curry powder, salt, cornstarch, onion, and plant based milk to a blender or food processor. Blend until very smooth.

4Pour the sauce into a non-stick frying pan. Heat it through for a couple of minutes before stirring in the kale and cooking for 2-3 minutes until it wilts down. Finally, add the pasta and stir through really well before serving.

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