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1
Preheat the oven to 325 degrees F.
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2
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. When the pasta is ready, drain and set aside.
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3
Meanwhile, prepare the Cheezy Sauce.
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4
Whisk the broth and flour in a measuring cup with a fork until dissolved.
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5
Saute the oil and garlic in a saucepan over medium-low heat about 2 minutes, stirring often and being careful not to burn the garlic.
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6
Add the thyme, salt, and pepper, and cook for about 15 seconds. Add the broth, turmeric, and nutritional yeast, raising the heat to medium. Use a whisk and stir constantly. The mixture will start bubbling and thickening in about 3 minutes; if it doesn't, turn the heat on a bit higher.
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7
Once the mixture starts bubbling and thickening, stir and cook for about 2 more minutes.
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8
Add the lemon juice and mustard and stir well. The mixture should resemble a thick, melty cheese.
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9
Taste for salt (you may need more), turn off the heat, and cover the pan to keep it warm.
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10
Now that the sauce is ready, begin assembling:
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11
Crumble the tofu into an 11x13 inch baking dish. Mash the tofu with your hands until it resembles ricotta cheese. Mix in the salt, olive oil, and lemon juice.
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12
Add 1/2 cup Cheezy Sauce to the tofu and stir.
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13
Add the pasta to the tofu, along with 3 more cups of sauce, and stir well.
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14
Smooth the top of the pasta mixture and press it down with a spatula to level it.
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15
Pour the remaining sauce over the pasta and smooth again.
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16
Bake for 30 minutes; the top of the macaroni should be slightly browned.
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17
Let sit for 20 minutes to cool and firm up.
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18
************.
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19
For even more comfort food deliciousness, top it with toasted breadcrumbs before going into the oven.
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20
Make it even more nutritious with the addition of 4 cups of your favorite greens, chopped small - Spinach is divine.
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21
I try to use less fat when I cook. Reducing the oil with the tofu mixture to just a scant teaspoon was still perfectly delicious.
