Vegan Queso Fundido Mac and Cheese
Vegan queso fundido plus vegan mac and cheese is combined to make the greatest thing ever!
Ingredients
Tofu Chorizo
- 1 Block Extra firm tofu, pressed
- 2 tsp. Olive oil
- 1 1/2 tsp. Smoked paprika
- 1 tsp. Garlic powder
- 1 tsp. Salt
- 1/2 tsp. Cumin
- 1/2 tsp. Coriander
- 1/4 tsp. Oregano
- 1/4 tsp. Thyme
- 1/4 tsp. Black pepper
- 1/4 tsp. Cinnamon
- Pinch of cloves
- 1 Tbsp. Apple cider Vinegar
Queso Mac and Cheese
- 16 oz. Macaroni
- 1 tsp. Olive oil
- 1 Small Jalapeno, de-seeded and chopped fine
- 3 Cloves Garlic, chopped fine
- 1/4 C. Vegan butter, I used Earth Balance
- 1/4 C. All purpose flour
- 2 C. Almond milk or other non dairy milk
- 2 Tbsp. Nutritional yeast
- 1 tsp. Turmeric
- 1 tsp. Yellow mustard
- Salt and Pepper to taste
Instructions
- Place the block of tofu on paper towels, place more paper towels on top and then place something heavy on top of the the tofu. Let it sit for at least 15 minutes. The longer the better.
- Now, start boiling water for the macaroni. Then once it is boiling, cook the macaroni according to package directions. Drain when it is finished.
- Once you get the water heating for the macaroni, make the tofu chorizo. In a non stick pan, heat the olive on medium high. Crumble the pressed tofu into the pan. Break up any large pieces with a wooden spoon.
- Begin to brown the crumbled tofu, pressing flat into the pan, then stirring after a minute and repeating.
- While the tofu is browning, in a small mixing bowl, whisk together all the spices. Then sprinkle over the tofu, stir to coat, then add the apple cider vinegar and stir into the tofu. Now press the tofu flat again, and continue to brown in the pan until very brown and a little crisp on the outside. Flipping every once in a while. This will take about 5-7 minutes.
- Once the tofu chorizo is done, remove from the pan and set aside.
- In the same non stick pan, make the queso sauce. Add the olive to the pan and heat on medium high. Then add the chopped, de-seeded jalapeno and chopped garlic. Saute for a minute, until the jalapeno starts to get soft.
- Now add the vegan butter and melt, reducing heat to medium low. Then add the flour and whisk everything together to form a paste(roux). Cook for a minute to thicken.
- Then whisk in the almond milk, until it is fully combined with the roux. Then whisk in the nutritional yeast, turmeric, mustard and a few pinches of salt and pepper.
- Bring to a simmer, then reduce heat to low and let simmer for a minute, whisking, until the queso sauce is nice and thick. Should only take a minute or two. Taste and adjust seasoning.
- Once the macaroni is done and has been drained, add it back to the pot. Then pour the queso sauce into the pot, then pour in the tofu chorizo. Stir to combine everything. Serve immediately with cilantro or tomatoes on top!
Notes
If you don't feel like making your own tofu chorizo, there are a few really great vegan chorizos out there. You can just use store bought and saute it first.
Cheese sauce adapted from my Cheeseburger Hamburger Helper Stuffed Shells Sauce.