Vegan High Protein Buffalo Tofu Mac and Cheese Recipe

Who doesn’t love a comforting, creamy bowl of mac and cheese? This High Protein Buffalo Tofu Mac and Cheese takes the classic dish to a whole new level. Not only is it entirely vegan, but it’s also packed with plant-based protein to keep you satisfied and fueled.

Why This Mac and Cheese Is a Must-Try

Imagine a luscious, velvety cheese sauce made from cashews, cauliflower, carrots, and cannellini beans. It’s rich, indulgent, and packed with nutrients. And the secret to the protein punch? Chickpea-based Banza pasta, tofu, and those creamy white beans!

The real star, though, is the Buffalo Tofu. Crispy, golden-baked tofu cubes are tossed in spicy buffalo sauce, adding a fiery kick that complements the creamy mac perfectly. A sprinkle of fresh green onion ties it all together, adding a burst of flavor and color.

Recipe: High Protein Buffalo Tofu Mac and Cheese

Ingredients

• Pasta: 400g Banza pasta (about 1 and 3/4 boxes)
• Tofu: 1 block firm or extra-firm tofu (400g)
• Breadcrumbs: 3 tbsp fine breadcrumbs (30g)
• Non-Dairy Milk: 1/2 cup (120ml) + 1 cup for the cheese sauce (240ml)
• Buffalo Sauce: 1/2 cup
• Garnish: Green onion

Cheese Sauce Ingredients:

• 1/2 cup cashews (60g)
• 1-2 small carrots (35g)
• 1/2 medium cauliflower (250g)
• 1 can cannellini beans, drained (245g)
• 1 and 1/2 tbsp nutritional yeast
• 1/4 tsp garlic powder
• 1/4 tsp turmeric
• 1/2 tsp salt

Method

1. Preheat the oven to 450°F (232°C).
2. Boil water and add cashews, cauliflower, and carrots. Cook until fork-tender, about 20 minutes.
3. Press the tofu to remove excess moisture, then cut it into cubes (35-45 pieces, depending on size preference).
4. Bread the tofu: Add cubes to a bowl and toss with breadcrumbs until lightly coated. Place on a parchment-lined baking sheet and bake for 20-25 minutes until crispy and golden.
5. Prepare buffalo sauce: Mix non-dairy milk with buffalo sauce in a bowl.
6. Cook the pasta: Bring a separate pot of water to boil and cook the Banza pasta according to package instructions. Chickpea pasta may need extra time for a perfect texture.
7. Drain and rinse the beans, then blend cheese sauce ingredients: boiled cashews, carrots, cauliflower, cannellini beans, non-dairy milk, nutritional yeast, garlic powder, turmeric, and salt. Use a high-speed blender for a smooth, creamy texture.
8. Coat the baked tofu: Toss the crispy tofu in buffalo sauce. Place it back on the baking sheet to let the sauce bake into the breadcrumbs, or let it rest as is.
9. Assemble: Mix the cooked pasta with the creamy cheese sauce. Top with buffalo tofu and garnish with green onions.

Quick Tips for Perfect Mac and Cheese

• Blend Your Sauce Smooth: Use a high-speed blender to get that dreamy, smooth consistency.
• Let the Tofu Crisp: Don’t rush the tofu! Baking until golden makes a big difference in texture.
• Customize Your Heat: Love spice? Add more buffalo sauce. Prefer mild? Use less and adjust to taste.

This dish is hearty, satisfying, and full of bold flavors. It’s comfort food you can feel great about!