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Very easy mock mac and cheese recipe. You get protein from the tofu which has no flavor but adds substance (just like noodles). Sometimes I layer cooked veggies before pouring cheese sauce over the tofu. Also, love adding a few tablespoons of sirracha!
2-1 lb packages extra firm tofu, drained and pressed to remove moisture 2 T. butter 6 oz frozen cauliflower 1 clove garlic 2 oz. cream cheese 2 T. sour cream 1 c. heavy cream 4 oz. Velveeta 12 oz. sharp cheddar cheese 1/2 t. dry mustard salt, pepper and cayenne pepper to taste parmesan cheese to taste
How To Prepare:
Rinse and drain tofu. Press tofu for 30 min to get all moisture out. In baking dish, use melted butter to grease it up. Crumble tofu all over in baking dish. Sprinkle cayenne all over tofu. Cook cauliflower until soft. Put in processor with cream cheese and sour cream- process until smooth. Transfer mixture to pot on stove at low-med heat. Stir in velveeta, heavy cream. Than slowly add 3/4ths of the grated cheese and seasonings- stir and cook until smooth. Pour mixture over tofu in baking dish. You can either mix everything together or just pour it over. Mixture should be thick like gravey. Sprinkle more cayenne ovr top, season with pepper, sprinkle remaining cheese and parm cheese if you want. Into pre-heated oven at 350 degrees- center rack for 30-40 minutes.
Number of Servings:
Carbs per serving - include all nutritional information if known: