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.



Recipe Summary

25 mins
50 mins
1 hr 15 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

  • Preheat oven to 350 degrees F (175 degrees C).

  • Blend tofu in a food processor until smooth, about 2 minutes. Add Swiss cheese, Greek yogurt, and Dijon mustard; mix well to combine.

  • 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.

  • Spoon tofu and mushroom mixture over macaroni in the casserole dish; mix to combine. Cover with aluminum foil.

  • Bake in the preheated oven until bubbly and golden, about 30 minutes.

Nutrition Facts

524 calories; protein 25.9g 52% DV; carbohydrates 66.2g 21% DV; fat 17.3g 27% DV; cholesterol 38.5mg 13% DV; sodium 160.4mg 6% DV. Full Nutrition

Reviews (1)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
I was really excited to try this. I followed the directions and it looked so rich and thick with a riot of colorful veggies swimming in the creamy sauce. And then it smelled so good while baking but when I took it out all the beautiful creamy sauce had cooked into the pasta leaving a few cheese/tofu lumps throughout. It was far from bubbly and golden as described leaning more toward dry and bland. I wish I had tried it before I put it in the oven. Read More