Serve up a dinner time favourite with this creamy tofu-based vegan mac and cheese, scattered with cheesy, garlic breadcrumbs for a crunchy topping.
1 pack Cauldron Organic Tofu Block (or similar)
300g dried macaroni
100g vegan cheddar, grated
100g vegan mozzarella, grated
300ml dairy-free milk
35g nutritional yeast flakes
½ tsp mustard powder
¼ tsp salt
¼ tsp black pepper
10g vegan parmesan-style cheese, grated
1 tsp garlic granules
4 sprigs of thyme, leaves only
Preheat your oven to 180ºC/350ºF/Gas 4.
Cook the macaroni for two minutes less than according to packet instructions in a large pan of boiling salted water. Drain and set aside.
To make the cheese sauce, put the Cauldron Organic Tofu Block into a blender and pulse until fine. Add the vegan cheddar, vegan mozzarella, dairy-free milk, nutritional yeast flakes, mustard powder, salt and black pepper and blend until smooth.
Combine the cheese sauce mixture with the macaroni and transfer to an oven-proof baking dish.
Combine the breadcrumbs, vegan parmesan, garlic and thyme together and sprinkle over the dish. Transfer to the oven to bake for 30 minutes, or until golden.
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