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Scholar staples: scrambled tofu and vegan macaroni cheese | Schooling

September 2, 2020
Homeschooling Blogs

Stir-fried tofu

A tub of nutritional yeast will get you sorted for the year, and the incredible cheesy taste it brings more justifies a trip to Holland & Barrett. (If you have any, make kale chips - you'll never look back.)

Served 2

A block of medium tofu (broken into pieces)
1/2 teaspoon garlic powder
1/2 teaspoon turmeric
2 tbsp nutritional yeast
1 tbsp olive oil
Salt and black pepper
Spring onions, peppers or tomatoes, chopped
(Whatever vegetables you have will do)

In a pan over medium heat, add the oil and then the tofu pieces. Fry for a minute to allow some water to evaporate, then add turmeric, garlic powder, nutritional yeast, and vegetables of your choice. Fry for another 2 minutes to soften the vegetables, then add a little salt and black pepper to taste.

Vegan Mac & # 39; n & # 39; Cheese. Photo: ivandzyuba / Getty Images / iStockphoto

Macaroni cheese

The original pasta casserole and a reliable crowd puller. The bonus of a vegan version is how much more nutritious it is.

Served 4th

400 g macaroni
5 tbsp nutritional yeast
1 teaspoon salt
1 teaspoon garlic powder
1 tbsp lemon juice
2 tbsp sun-dried tomato oil
200 g vegan cheddar, chopped up
1 1/2 tsp mustard
500 ml of oat milk
(or plant milk) 50 g vegan butter or 3 tablespoons olive oil 50 g flour
1⁄4 teaspoon nutmeg

For the breadcrumbs
50 g breadcrumbs
3 sun-dried tomatoes, chopped 1 tbsp sun-dried tomato oil
1 tbsp nutritional yeast

Preheat the oven to 200 ° C / gas mark 6. Brush a deep baking dish with butter. Mix the milk with the garlic powder, salt, mustard and two tablespoons of sun-dried tomato oil. Bring a large pot of water to a boil, season and cook your pasta until al dente. Drain and set aside. Chop the sun-dried tomatoes and stir into the breadcrumbs with 1 tablespoon of sun-dried tomato oil and nutritional yeast. Mix well and set aside.

Pour the olive oil into the empty saucepan, stir in the flour and cook for 2 minutes. Pour in the milk slowly, stirring constantly. Season with the nutmeg and stir for another 5 minutes until the consistency of the double cream is reached. Remove from heat and stir in half of the cheese. Once melted, add the pasta and stir well. Spread half of it in the bowl, sprinkle with some cheese and add the rest of the pasta mixture. Top with the remaining cheese, then the breadcrumb mixture. Bake for 25-30 minutes until golden brown.

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