Skip to:
Vegan Ranch Mac & Cheese with Buffalo Tofu
PREP
20mins
COOK
20mins
SERVES
4 people
TOTAL
40mins
A mouthwatering take on plant-based mac & cheese, made with Hellmann’s® Vegan Ranch Dressing and topped with buffalo tofu.
INGREDIENTS
- BUFFALO TOFU:
- 1 package (350 g) extra firm tofu, crumbled into small chunks
- 1 Tbsp. (15 ml) oil
- 1 1/2 Tbsp. (22 ml) cornstarch
- 1/2 tsp. (2 ml) salt
- 1/4 cup (60 mL) vegan Buffalo sauce
- RANCH MAC & CHEESE:
- 2 Tbsp. (30 ml) plant-based butter or vegetable oil
- 2 Tbsp. (30 ml) all-purpose flour
- 2 cups (500 mL) unsweetened non dairy milk
- 1/2 cup (125 ml) nutritional yeast
- 1 tsp. (5 ml) garlic powder
- 1 tsp. (5 ml) salt
- 1/2 tsp. (2 ml) turmeric
- 1 tsp. (5 ml) lemon juice
- 1/2 cup (125 ml) Hellmann’s® Vegan Ranch Salad Dressing
- 4 cups (1 L) cooked pasta
METHOD
-
For BUFFALO TOFU: Preheat oven to 400°F (200°C). Toss crumbled tofu with oil in a medium bowl until well-coated, then sprinkle with cornstarch and salt and toss again to coat.
-
Spread on lined baking sheet and bake 10 minutes. Toss, then bake for another 5 minutes. Remove from oven and toss in vegan buffalo sauce. Add more or less as desired, depending on preference. Add salt and pepper to taste. Set aside.
-
For RANCH MAC & CHEESE: Melt vegan butter in nonstick pan on medium-high heat and add flour. Stir constantly until you create a thin, smooth paste. Slowly pour in non-dairy milk while stirring constantly (use a whisk if there are clumps) to create a creamy consistency. Stir in nutritional yeast, garlic powder salt and turmeric.
-
Remove from heat and stir in lemon juice and Hellmann's® Vegan Ranch Salad Dressing. Stir in cooked pasta until coated. Add salt and pepper to taste if desired.
-
Plate the mac and cheese then top with the buffalo tofu. Drizzle with more Salad Dressing if desired and enjoy.
