Tofu Roni Cheese with Kale

Creamy, comforting, and packed with plant-based goodness, Tofu Roni Cheese with Kale is the perfect twist on a classic mac and cheese recipe. This vegan dish features tender elbow macaroni smothered in a luscious, protein-rich tofu "cheese" sauce made with nutritional yeast, turmeric, and Dijon mustard for a cheesy flavor without the dairy. Wilted kale adds a boost of vitamins and a hearty, earthy balance to the rich and creamy sauce. Ready in just 30 minutes, this quick and easy recipe is great for weeknight dinners, and its vibrant flavors make it a hit with vegans and non-vegans alike. Serve it warm with a sprinkle of paprika or extra nutritional yeast for the ultimate plant-based comfort food experience. Perfect for vegans, vegetarians, and anyone seeking a healthy, dairy-free twist on a beloved classic!

Nutriscore Rating: 77/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 12 oz Elbow macaroni (or any short pasta)
• 14 oz Firm tofu
• 1 cup Unsweetened almond milk (or other plant-based milk)
• 0.25 cup Nutritional yeast
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 0.5 tsp Turmeric powder
• 0.5 tsp Paprika
• 1 tsp Salt
• 0.5 tsp Pepper
• 2 tbsp Olive oil
• 4 cups Kale leaves, de-stemmed and chopped
• 2 tbsp Lemon juice
• 1 tsp Dijon mustard
• 0.25 cup Water

Directions

Step 1

Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Drain and set aside.

Step 2

In a blender or food processor, combine the firm tofu, unsweetened almond milk, nutritional yeast, garlic powder, onion powder, turmeric powder, paprika, salt, pepper, lemon juice, Dijon mustard, and water. Blend everything until smooth and creamy. Adjust seasoning as needed.

Step 3

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped kale and sauté for 2-3 minutes, until it wilts slightly. Remove the kale from the skillet and set aside.

Step 4

Using the same skillet, lower the heat slightly and pour in the tofu 'cheese' sauce. Cook for 2-3 minutes, stirring frequently, until the sauce thickens.

Step 5

Add the drained pasta and sautéed kale to the skillet with the sauce. Toss everything together to coat the pasta and kale evenly.

Step 6

Drizzle the remaining 1 tablespoon of olive oil over the dish and mix well.

Step 7

Serve warm, garnished with a sprinkle of paprika or a pinch of extra nutritional yeast for added flavor.

Nutrition Facts

Serving size	1225.7 grams (1225.7g)

Amount per serving	% Daily Value*
Calories	1983

Total Fat 56.60g	73%
Saturated Fat 7.90g	40%
Polyunsaturated Fat 2.70g
Cholesterol 0mg	0%
Sodium 2787mg	121%
Total Carbohydrate 285.20g	104%
Dietary Fiber 20.90g	75%
Total Sugars 15.70g
Protein 97.80g	196%

Vitamin D 100IU	500%
Calcium 1312mg	101%
Iron 14mg	78%
Potassium 1884mg	40%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.0%

Protein: 19.2%

Carbs: 55.9%