Mac and Cheese with Smoked Tofu and Baked Tomatoes from Whole Bowls: Complete Gluten-Free and Vegeta
I was inspired to create this vegan, nut-free macaroni and “cheese” after tasting a version (stolen off my sister’s plate) at the celebrated plant-based restaurant Graze in Vancouver, British...
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Cooking tools:
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- Chef's knife
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- Wooden spoon
- Spatula
Ingredients
- 1 (7-ounce) package smoked tofu, drained and cut into ½-inch cubes (see Notes)
- 3 cups (10 ounces) uncooked gluten-free brown rice macaroni noodles
- ¼ teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon sea salt
- 1 tablespoon extra-virgin olive oil
- 1 clove garlic, minced or ½ teaspoon garlic powder
- ground black pepper, to taste
- 2 teaspoons sea salt
- ⅛ teaspoon ground nutmeg
- ½ teaspoon turmeric
- ½ cup cornmeal
- 3 field tomatoes, halved
- ¼ cup arrowroot flour
- ½ cup water
- ⅓ cup nutritional yeast
- 2 cups unsweetened plain soy milk
- 1 tablespoon Dijon mustard
- 2 tablespoons coconut oil
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