Cheese sauce
- 1 white onion, chopped
- 1 Nantaise carrot, chopped
- 3 tbsp (45 ml) garlic, chopped
- 1 tbsp (15 ml) Fitcook Foodz Passe-Partout seasoning
- 1⁄4 cup (60 ml) vegetable broth
- 1 jar 5% cottage cheese
- 1⁄4 cup (60 ml) Parmesan cheese, grated
- 2 tsp (10 ml) ground cucruma
- 1⁄2 lemon (juice only)
- 1 block firm tofu, grated
- 2 tbsp (30 ml) Fitcook Foodz Tex-Mex spices
- 1⁄2 cup (125 ml) Fitcook Foodz La Funky BBQ sauce
- 2 1⁄2 cups (625 ml) macaroni of your choice, cooked
- 2 green onions, chopped
STEPS
1. Preheat oven to 375°F.
2. Place grated tofu on a parchment-lined baking sheet. Pat tofu dry with paper towel. Spray with Fitcook Foodz camelina oil and add Tex-Mex seasoning. Mix well and bake for 30 minutes, turning halfway through.
3. Once out of the oven, place the crispy tofu in a bowl. Add the BBQ sauce and mix well to make a crispy tofu sauce. Set aside.
4. In a medium frying pan sprayed with Fitcook Foodz camelina oil, add onion, carrot, garlic and Passe- Partout seasoning. Cook for 2 minutes, stirring regularly. Add the vegetable stock to the pan, bring to the boil and cook for a further 10 minutes.
5. Place contents of skillet in blender with all other cheese sauce ingredients. Season with S&P and purée to make a smooth cheese sauce.
6. Place cooked macaroni and cheese sauce in a bowl. Mix well.
7. Serve macaroni and cheese with crispy tofu sauce and garnishes.
TIP
For a more substantial meal, place your macaroni and cheese in an ovenproof dish and top with grated light cheddar cheese. Just pop it in the oven at “Broil” for a few minutes and you've got yourself a totally decadent dish!
