Three cheese truffle Mac & cheese with tofu nuggets
It is BANK HOLIDAY MONDAY here in the UK. What does that mean? Well for me, nothing because I will be working all day but for everyone else it mean fun in the sun and chilling with good food and drink - the last weekend before we return to our normal autumn life. I wanted to share a recipe that you can bring to parties, bbq’s and whatever you like.
Ingredients
1 tofu pack
1 cup gluten free flour
1 cup gluten free bread crumbs
1/2 vegan milk
1 tsp garlic powder, turmeric, mild chili powder & mixed herbs
Pepper and salt to taste
2 cup gluten free pasta
600g mushrooms
4 handfuls spinach
1/2 garlic glove
4tbsp vegan milk (full fat thick)
2tbsp vegan butter
4tbsp of mix vegan cheeses
2tsp truffle oil
Method
Preheat the oven to 200ºc
Soak the tofu with paper roll
Slice the tofu in half and then in to nugget bites
Put the flour (mixed with spices), crumbs and milk into separate bowls
Coat the tofu in the milk, then flour, then milk, then crumbs and place on a foiled tray
Repeat until all the tofu is coated - bake for 20 mins (turn after 10 minutes)
Boil a pan with water and add the pasta - boil until al dente
Slice the mushrooms and garlic and add to a pan with some olive oil, cook until soft - then add the spinach and cook
Drain the pasta and place back in the pan - add the milk, butter & cheese and stir until melted
Mix the mushrooms with the pasta in a bowl and add the truffle oil
Remove the tofu and serve
Products I used *not sponsored
Gluten free flour - Creative Nature Gluten Free All Purpose Flour
Gluten free breadcrumbs - Paxo Gluten Free White Bread Crumbs
Vegan milk - Oatly Whole Oat Milk
Vegan butter - Flora Light Vegan
Vegan cheeses - Mexicana vegan, Violife Epic Mature Cheddar Flavour Grated, Applewood vegan
Truffle oil - I bought in an Italian store in Cork, Ireland
IF YOU MAKE THIS (or want to) , PLEASE LEAVE A COMMENT, LIKE THE PAGE AND/OR SHARE WITH SOMEBODY ELSE. THANK YOU, FOR READING AND BAKING!
