Tofu Roni Cheese with Kale
Creamy, comforting, and packed with plant-based goodness, Tofu Roni Cheese with Kale is the perfect twist on a classic mac and cheese recipe. This vegan dish features tender elbow macaroni smothered in a luscious, protein-rich tofu "cheese" sauce made with nutritional yeast, turmeric, and Dijon mustard for a cheesy flavor without the dairy. Wilted kale adds a boost of vitamins and a hearty, earthy balance to the rich and creamy sauce. Ready in just 30 minutes, this quick and easy recipe is great for weeknight dinners, and its vibrant flavors make it a hit with vegans and non-vegans alike. Serve it warm with a sprinkle of paprika or extra nutritional yeast for the ultimate plant-based comfort food experience. Perfect for vegans, vegetarians, and anyone seeking a healthy, dairy-free twist on a beloved classic!
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Recipe Information
Ingredients
- 12 oz Elbow macaroni (or any short pasta)
- 14 oz Firm tofu
- 1 cup Unsweetened almond milk (or other plant-based milk)
- 0.25 cup Nutritional yeast
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 0.5 tsp Turmeric powder
- 0.5 tsp Paprika
- 1 tsp Salt
- 0.5 tsp Pepper
- 2 tbsp Olive oil
- 4 cups Kale leaves, de-stemmed and chopped
- 2 tbsp Lemon juice
- 1 tsp Dijon mustard
- 0.25 cup Water
Instructions
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Drain and set aside.
In a blender or food processor, combine the firm tofu, unsweetened almond milk, nutritional yeast, garlic powder, onion powder, turmeric powder, paprika, salt, pepper, lemon juice, Dijon mustard, and water. Blend everything until smooth and creamy. Adjust seasoning as needed.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped kale and sauté for 2-3 minutes, until it wilts slightly. Remove the kale from the skillet and set aside.
Using the same skillet, lower the heat slightly and pour in the tofu 'cheese' sauce. Cook for 2-3 minutes, stirring frequently, until the sauce thickens.
Add the drained pasta and sautéed kale to the skillet with the sauce. Toss everything together to coat the pasta and kale evenly.
Drizzle the remaining 1 tablespoon of olive oil over the dish and mix well.
Serve warm, garnished with a sprinkle of paprika or a pinch of extra nutritional yeast for added flavor.
Nutrition Facts
Calories |
1982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.6 g | 73% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2787 mg | 121% | |
| Total Carbohydrate | 285.2 g | 104% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 15.7 g | ||
| Protein | 97.8 g | 196% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 1312 mg | 101% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 1884 mg | 40% | |
*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.
