Double Tofu Gochujang Mac & Cheese with Roasted Delicata Squash

Name: Double Tofu Gochujang Mac & Cheese with Roasted Delicata Squash
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Cuisine: Asian-Fusion
Ingredients: 1 Delicata squash, medium (about 1 lb); 1 tbsp olive oil; to taste salt; to taste pepper; pinch smoked paprika or chili flakes (optional); 12 oz dry macaroni (about 4 cups); 3 tbsp vegan butter or margarine (heaping); 1.5 tbsp all-purpose flour (heaping); 3 cup unsweetened plant milk (almond, soy, or oat); 1 lb silken tofu (454 g); 0.5 cup nutritional yeast (approximately 75 g); 3 tsp apple-cider vinegar (1 tbsp + 0.5 tsp); 1.5 tsp miso paste; 0.75 tsp turmeric powder; 0.75 tsp garlic granules (or powder); 14 oz super-firm tofu, pressed and cubed (400 g); 1 tbsp cornflour (cornstarch, heaping); 1 tbsp sesame oil; 1 tbsp gochujang (heaping); 2 tbsp light soy sauce; 2 tbsp maple syrup; 0.5 tsp garlic granules; 3 tbsp water; for serving scallions, chopped; for serving sesame seeds, toasted; drizzle crispy chili oil (optional)

A creamy vegan mac and cheese made with silken tofu and nutritional yeast, topped with crispy gochujang-glazed tofu cubes and roasted Delicata squash.

60 min total6 servingsAsian-Fusion

Calories

620

Protein

28g

Carbs

72g

Fat

18g

Ingredients

1 Delicata squash, medium (about 1 lb)
1 tbsp olive oil
to taste salt
to taste pepper
pinch smoked paprika or chili flakes (optional)
12 oz dry macaroni (about 4 cups)
3 tbsp vegan butter or margarine (heaping)
1.5 tbsp all-purpose flour (heaping)
3 cup unsweetened plant milk (almond, soy, or oat)
1 lb silken tofu (454 g)
0.5 cup nutritional yeast (approximately 75 g)
3 tsp apple-cider vinegar (1 tbsp + 0.5 tsp)
1.5 tsp miso paste
0.75 tsp turmeric powder
0.75 tsp garlic granules (or powder)
14 oz super-firm tofu, pressed and cubed (400 g)
1 tbsp cornflour (cornstarch, heaping)
1 tbsp sesame oil
1 tbsp gochujang (heaping)
2 tbsp light soy sauce
2 tbsp maple syrup
0.5 tsp garlic granules
3 tbsp water
for serving scallions, chopped
for serving sesame seeds, toasted
drizzle crispy chili oil (optional)

Instructions

1
Preheat oven to 400°F (392°F). Slice Delicata squash in half lengthwise, scoop out seeds, and cut into ½-inch half-moons (no need to peel). Toss slices with olive oil, salt, pepper, and optional paprika or chili flakes. Arrange on a parchment-lined sheet and roast for 20–25 minutes, flipping halfway, until golden and tender. Set aside.
2
Cook macaroni in salted boiling water until al dente. Drain and set aside.
3
In a saucepan, melt vegan butter over medium heat. Add flour and whisk for about 1 minute to make a roux. Gradually whisk in plant milk until smooth and thickened.
4
Add silken tofu, nutritional yeast, apple-cider vinegar, miso paste, turmeric powder, garlic granules, and salt to the sauce. Blend or whisk until creamy. If the sauce seems too thick, add a splash more milk. Taste and adjust seasoning.
5
Stir the cooked macaroni into the cheese sauce until fully coated.
6
Toss super-firm tofu cubes with cornflour until lightly coated, then drizzle with sesame oil. Air fry at 390°F (392°F) for 8–10 minutes, or pan-fry/bake until golden and crisp.
7
In a small pan, mix gochujang, light soy sauce, maple syrup, garlic granules, and water. Bring to a simmer and cook 2–3 minutes until thick and sticky.
8
Toss crisp tofu in the gochujang sauce until fully coated.
9
Spoon mac & cheese into bowls, top with roasted Delicata squash and sticky gochujang tofu. Finish with chopped scallions, toasted sesame seeds, and a drizzle of crispy chili oil if desired.