This tastes nothing like macaroni and cheese and considering it’s really macaroni with a rich yeast sauce, it shouldn’t. Ever since I started going to Soul Vegetarian on Georgia Ave I fell in love with the “mac and cheese” they have there. So I started trying to figure out how they made theirs taste so good. For now, this is as close as I\'m going to get. I still can\'t quite get the nice, fluffy, velvety texture of theirs. This also makes your pee turn a very florescent yellow/green color. I think it\'s from the all the B vitamins in the yeast.



This is so easy to prepare. From start to finish (including baking time) it takes about 35-40 minutes.



Sauce:

11/2 c. plain soy milk or hemp milk

1/2 c. water

1/3 c. soy sauce

1 1/2 c. nutritional yeast (Red Star is a really great one, but most yeasts will do, though. If you\'ve never had nutritional yeast before, it tastes like what slightly overroasted pistachios would in the form of flakes. Do NOT buy baker\'s yeast.)

1 TBS. paprika

1 TBS garlic powder

1 tsp salt (or, to taste)

1/4 c. olive oil

1 package firm tofu (around 13 oz)

2 tsp yellow mustard

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Noodles

1 lb small noodles, like tubetti, elbow, small penne)

2-3 lbs sweet tomatoes (grape or cherry)

Breadcrumbs (optional)



Directions:

1. Preheat the oven to 375 degrees



2. Mix all ingredients for the sauce into a large blender. Pulse until thoroughly mixed.



3. Cook pasta according to directions



4. Mix pasta and sauce together



5. In a 13x9 glass baking dish, place a layer of sliced tomatoes at the bottom, put a layer of the macaroni mixture on top. Place another layer of tomatoes, put another layer of the macaroni mixture on top, then layer the top with the last layer of tomatoes. Sprinkle pepper and bread crumbs on top



6.Bake at 375 degrees for about 20-30 minutes.