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Crispy Cajun Tofu, Swiss Chard and Mac and Cheeze
By jen | April 3, 2009
Since Souley Vegan is still closed, I’ve had to satisfy my cravings for vegan soul food by making my own crispy tofu and mac and cheeze.
The crispy tofu recipe comes from The Artful Vegan cookbook from Millenium Restaurant. The balance of flavors in the batter and spices were delicious and I will definitely be making this again! I sautéed the swiss chard in olive oil, garlic, onion and a little balsamic vinegar. For the mac and cheeze, I used large shell pasta, which I highly recommend because it holds the sauce really well. I adapted Fat Free Vegan’s mac and cheeze recipe because I didn’t have miso, tahini, or dry mustard and I like a little kick in my mac and cheeze. If you are sensitive to spice, you can cut the amount of garlic powder, cayenne pepper and black pepper. If you like spicy, this mac and cheeze is delicious with a few shakes of hot sauce on top!
Vegan Mac and Cheeze
1 cup plain, unsweetened soy milk
1 cup water
3/4 cup nutritional yeast
2 Tb cornstarch
1 Tb lemon juice
2 tsp salt
1 tsp garlic powder
1 tsp onion powder
1 tsp yellow mustard
1/2 tsp smoked paprika
1/2 tsp tumeric
1/2 tsp black pepper
1/4 tsp cayenne pepper
Blend all the ingredients in a blender until smooth. Prepare the pasta al dente and return the drained pasta to the pot. Add the blended mixture to the pot and stir on medium heat to heat and thicken the sauce. Remove from heat once the sauce thickens slightly as it will continue to thicken in the pot.
Topics: Meals |