Tofu adds a creamy texture to this healthy spin on Macaroni and Cheese! Great for a side dish or as a meal by itself. Top with bread crumbs, crushed crackers, or cereal before baking if desired.
Preparation Time
25 mins
Cooking Time
50 mins
Total Time
1 hr 15 mins
Calories
524 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain and transfer to a 9x13-inch casserole dish.
Step 3
Blend tofu in a food processor until smooth, about 2 minutes. Add Swiss cheese, Greek yogurt, and Dijon mustard; mix well to combine.
Step 4
Heat oil in a large skillet over medium-high heat. Add mushrooms, spinach, green bell pepper, onion, and garlic; saute until tender, about 5 minutes. Stir tofu mixture into the skillet. Cook until flavors combine, 2 to 3 minutes. Season with salt and ground black pepper.
Step 5
Spoon tofu and mushroom mixture over macaroni in the casserole dish; mix to combine. Cover with aluminum foil.
Step 6
Bake in the preheated oven until bubbly and golden, about 30 minutes.