Red Curry Mac and Cheese

Name: Red Curry Mac and Cheese
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 tbsp grapeseed oil; 1/4 tsp black salt; 1/2 tsp garlic powder; 2 tbsp soy sauce; 1 block of firm tofu; 1 cup unsweetened non-dairy milk; 2 tsp cornstarch; 1 tsp red curry paste; 1 tsp garlic powder; 1 1/2 cups vegan cheddar cheeze shreds; 2 cups uncooked macaroni elbows; 1 cup kale; 3 heaping cups of baby spinach; 1/2 tsp kosher salt

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
4 servings
Calories
422 kcal
Course
Appetizer, Lunch, Dinner
Cuisine
Vegan

Red Curry Mac and Cheese

Joseph Taylor

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Ingredients

Servings

For the tofu:

1 tbsp grapeseed oil or cooking oil of choice
1/4 tsp black salt
1/2 tsp garlic powder
2 tbsp soy sauce
1 block of firm tofu 454 g, cut into 1 inch x 1/2 inch pieces

For the cheese sauce:

1 cup unsweetened non-dairy milk
2 tsp cornstarch
1 tsp red curry paste use a heaping tsp if you like it spicy!
1 tsp garlic powder
1 1/2 cups vegan cheddar cheeze shreds

To assemble

2 cups uncooked macaroni elbows
1 cup kale
3 heaping cups of baby spinach you can use only kale or only spinach if you'd prefer
1/2 tsp kosher salt to taste

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Instructions

For the tofu:

Preheat a pan over medium heat. In a bowl, mix oil, black salt, garlic powder, and soy sauce until combined. Toss cut tofu in the sauce until coated. Add to heated pan and cook until browned and extra moisture is cooked off. Set aside.

For the cheese sauce:

Bring a large pot to a boil and cook 2 cups of macaroni until tender.
Meanwhile, heat a small pot over medium heat.
In a small bowl, make a slurry with 2 tbsp of non-dairy milk and 2 tsp cornstarch (whisk until cornstarch is dissolved and no lumps remain). Mix in red curry paste until incorporated into the slurry.
Add remainder of non-dairy milk to pot, then pour in red curry slurry, garlic powder, and vegan cheese. Stir until cheese is melted and you get a thick but smooth cheese sauce.
Before macaroni is completely cooked, add kale and spinach to the pot and cook until wilted. Drain macaroni and greens, then transfer back into the pot.
Stir in cooked tofu and cheese sauce and mix until well combined.
Add salt to taste, and serve!

Notes

If you prefer to not use tofu, feel free to substitute soy curls, vegan chicken, chickpeas, or even just use some edamame or green peas. You can season the soy curls and vegan chicken the same way, but for chickpeas, edamame, or green peas, just adjust the seasoning until it tastes the way you like it :)