Ingredients
8ozwhole grain penne pastaor elbow pasta
12ozsilken tofupureed
½onionmedium, chopped
½bell peppermedium, chopped
½jalapeñochopped
½cupunsweetened coconut milk
5tbspvegan butter
14ozvegan cheddar cheeseshredded
3tbsppaprikato taste, divided
2tbspturmericto taste
1tbspthyme powderor ground thyme
garlic powderto taste
salt and pepperto taste
hot saucea few drops
nonstick cooking spray
Preparation
Preheat the oven to 375 degrees F.
Boil pasta according to box instructions.
After cooking, drain, then let cool for about 5 minutes in a medium-sized bowl.
In a skillet, saute the onion, pepper, and jalapeno. Once sauteed, set aside.
Pour melted butter over the bowl of noodles, followed by the sauteed vegetables, then stir.
Pour the coconut milk and pureed tofu into the mixture, stir, then season with paprika, turmeric, thyme, garlic powder, salt, and pepper.
Add half of the shredded cheese, then mix well.
Spray an 8×8 baking pan with nonstick cooking spray, then add and spread the macaroni mixture in evenly.
Top generously with the rest of the shredded cheese until pasta mix is covered. Sprinkle paprika on top.
Place the filled pan in the oven and bake for 35 minutes or until golden.
Let cool, then cut into 9 squares.
Serve warm, and enjoy!
