Low Carb Mactofuni & Cheese |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 3 |
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About once a year I used to call Mom and ask her yet again for the baked macaroni and cheese recipe she always made me when I was little. It's not anything like the ultra-cheesy stuff most people call mac & cheese, but I love it anyhow. Since I'm eating lowcarb these days, here's what I eat instead, in a pasta-substitute version... Ingredients:
1/4 cup half-and-half |
3/4 cup water, room temperature |
2 teaspoons dried onion flakes |
1/2 teaspoon curry powder |
1/4 teaspoon garlic powder (to taste) |
1/2 teaspoon salt |
1/8 teaspoon black pepper |
3 -4 cups small-cubed extra firm tofu, drained well |
2 cups shredded cheddar cheese |
1/4 cup whole-milk yogurt |
4 -5 teaspoons butter |
1/4 cup grated parmesan cheese |
crunched-up spicy pork rinds (optional) |
Directions:
1. Mix together the half and half, water, dried onion, curry powder, garlic powder, salt, and pepper.
2. Set it aside so the onion can absorb some of the liquid.
3. In a large bowl, gently toss together the cubed tofu, grated cheddar, and yogurt.
4. Put the cubed tofu mixture in a large baking dish (you'll need one with a lid).
5. Dot with the teaspoons of butter, then pour the milk/onion mixture over.
6. Sprinkle Parmesan (and crunched pork rinds, if using) over the top.
7. Cover with glass lid and bake at about 350 for about 40 minutes (you can take off the lid for the last 5 minutes to get the rinds a little crisp).
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