Mac n Cheese Buffalo Tofu Casserole
This vegan buffalo mac n cheese casserole is packed with flavour and perfect for potlucks or game day parties! We recommend doubling the tofu portion for the most jam-packed buffalo tofu flavours. This is a dish that is both comforting and delicious.
Ingredients
For the Tofu
- 1 350g block extra firm tofu cut into 1/2" cubes
- ¼ cup all purpose flour
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ¼ tsp salt
- ¼ + 1 cup buffalo sauce (we use Franks Buffalo sauce) *double check ingredients are vegan
- ¼ cup non-dairy milk
- 1 cup panko bread crumbs
For the Main Casserole/ Mac n Cheese Base
- ½ cup vegan butter
- ½ cup all purpose flour
- 1 13 oz can coconut milk
- 4 ½ cups unsweetened non-dairy milk recommend almond, macadamia or soy
- ¼ cup buffalo sauce
- 1 ½ cup vegan shredded cheddar cheese optional
- 1 tbsp dijon mustard
- 1 cup nutritional yeast
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tsp smoked paprika
- ½ tsp celery seed
- 1 tsp salt
- 6 cups macaroni noodles
- green onion chopped, as garnish
Instructions
Prepare the Tofu
- In a medium mixing bowl, whisk the flour and spices together until well combined and then stir in the ¼ cup buffalo sauce and non-dairy milk.
- Toss the tofu cubes in the buffalo sauce batter, ensuring the tofu is evenly coated.
- Now, toss the tofu with the Panko bread crumbs.
- Line a baking sheet with parchment paper and cook in the oven at 400℉ for 35 minutes. Turn the cubes to brown the other side halfway through cooking.
- Remove from the oven and toss in the additional 1 cup of buffalo sauce.
For the Main Casserole/ Vegan Mac n Cheese
- Preheat oven to 350℉.
- Cook the macaroni noodles to al dente according to package directions.
- Melt the vegan butter in a pot over medium heat on the stovetop. Once the butter is melted, add the flour and stir vigorously. Now add in the buffalo sauce, coconut milk and other non-dairy milk and continue whisking vigorously. Let the mixture come to a low boil and then, stir in the vegan cheese shreds and continue cooking for approximately 2 minutes, until melted. The sauce should be fairly thick, but it will continue to thicken as it sits. Remove from heat.
- Now, stir in the nutritional yeast, dijon mustard, garlic powder, onion powder, smoked paprika, salt and celery seed. Add in the cooked macaroni noodles and stir to combine.
- Pour the noodle mixture evenly into a 9 x 13 lasagna pan or large casserole dish. Press in the prepared tofu cubes.
- Bake, uncovered for 15 minutes in the oven. Garnish with the chopped green onion, if desired. Serve warm and enjoy!
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