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Source: Barbara Pollack |
Total Carbohydrates: 6 per serving Servings: 4 |
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Macafoni and Cheese |
Prep Time: 45 min |
1 lb firm tofu -- well-drained
2 cups cheddar cheese
2 eggs
1/4 cup heavy cream
salt and pepper -- to taste
onion and garlic -- to taste
nutmeg -- to taste
dry mustard -- to taste
cayenne -- to taste
1. Use the firmest tofu you can find, preferably "cotton" tofu, as
opposed to silken which is usually used for desserts. Drain well and press out
extra moisture (usually not necessary with firm tofu). Also, use as sharp a
cheese as you can, because tofu is bland, and be generous with the seasoning.
2. Combine eggs, cream, and cheese.
3. Dice or push tofu slices through a french fry
cutter. Stir into the cheese mixture.
4. Season. Place in greased casserole (or small individual casseroles) or
spread on greased pie plate (there's more top that way and the top is my
favorite part).
5. Optional: top with additional cheese.
6. Bake at 375°F for 30-45 minutes until golden brown and slightly crunchy on
top.