Low Carb Mactofuni Cheese
Indulge in creamy, comforting goodness with this Low Carb Mactofuni Cheese, a protein-packed, keto-friendly twist on the classic mac and cheese. Instead of pasta, golden-brown cubes of sauteed firm tofu create a satisfying base, perfectly paired with a rich, velvety cheese sauce made from sharp cheddar, Parmesan, and cream cheese. Highlighted with smoky paprika, garlic, and a hint of Dijon mustard, this dish delivers bold flavors while keeping carbs to a minimum. Quick and easy to prepare in just 35 minutes, this recipe is perfect for weeknight dinners or meal prep. Serve it up with an extra dusting of Parmesan for a low-carb masterpiece that's as indulgent as it is nutritious!
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Recipe Information
Ingredients
- 400 grams firm tofu
- 1 cup unsweetened almond milk
- 2 cups sharp cheddar cheese, shredded
- 4 tablespoons cream cheese, softened
- 1 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon smoked paprika
- 1 teaspoon Dijon mustard
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
Instructions
Drain the tofu and pat it dry with a clean kitchen towel or paper towels. Cut the tofu into small, bite-sized cubes.
In a large skillet, heat the olive oil over medium heat. Add the cubed tofu and sauté for 6-8 minutes, stirring occasionally, until the tofu is golden brown and slightly crispy on all sides. Remove from heat and set aside.
In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the garlic powder, onion powder, smoked paprika, salt, and black pepper.
Slowly pour in the almond milk while whisking, ensuring the mixture is smooth and lump-free.
Lower the heat to medium-low and add the cream cheese. Whisk until the cream cheese is fully melted and incorporated into the sauce.
Gradually add the shredded cheddar cheese and Parmesan cheese to the saucepan, one handful at a time, stirring until completely melted and smooth after each addition. Add the Dijon mustard and stir to combine.
Simmer the cheese sauce for 2-3 minutes, stirring frequently, until thickened to your desired consistency.
Add the sautéed tofu to the cheese sauce and gently fold until all the tofu pieces are evenly coated.
Transfer the mactofuni cheese mixture to serving bowls. Optionally, garnish with a sprinkle of extra grated Parmesan or smoked paprika for added flavor and presentation.
Serve immediately and enjoy your low-carb mactofuni cheese!
Nutrition Facts
Calories |
2137 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.4 g | 227% | |
| Saturated Fat | 95.1 g | 476% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 446 mg | 149% | |
| Sodium | 4509 mg | 196% | |
| Total Carbohydrate | 27.1 g | 10% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 7.0 g | ||
| Protein | 136.7 g | 273% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 3598 mg | 277% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1040 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
