Protein Pumpkin Mac and Cheese with Tofu Bacon
This creamy pumpkin mac and cheese is the kind of comforting meal you'll want to make all fall long. The pumpkin adds a smooth texture and a hint of sweetness that pairs perfectly with the cheesy, smoky flavour of the tofu bacon. This meal is nourishing and rich in plant-based protein, while being meat-free and dairy-free. And the best part? Everything is made in a single pot, with minimal prep.
The ingredients
- 1 tsp vegetable oil
- 1 tsp minced garlic
- 2 cups broccoli, cut into florets
- 1 cup reduced-sodium vegetable broth
- 3/4 cup unsweetened soy milk
- 1 can (398 ml) pumpkin purée
- 2 tbsp nutritional yeast
- 1 tsp paprika
- 1 tsp onion powder
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- 1 1/2 cups chickpea macaroni, raw
- 3/4 cup water
- 1 cup vegan mozzarella cheese
- 1 batch crispy bacon-style tofu
The method
- In a large pot, heat the oil over medium-high heat. Add the broccoli and minced garlic, then cook for about 4 to 5 minutes, stirring occasionally.
- Add the vegetable broth, soy milk, pumpkin purée, and spices. Mix well until combined.
- Add the chickpea macaroni and water. Stir, then cook the pasta according to the package instructions, stirring regularly to prevent it from sticking to the bottom of the pot.
- Once the pasta is cooked, add the vegan mozzarella. Stir until fully melted and the sauce is nice and creamy.
- Divide the mac and cheese among plates, then top each portion with crispy bacon-style tofu (about 1/3 cup).
Storage tips
Keeps in the fridge for up to 4 days.
Nutrition facts
Per serving, for reference only.
- 480Calories
- 20 gFat
- 49 gCarbs
- 10 gFibre
- 33 gProtein
Pumpkin provides beta-carotene, a precursor to vitamin A, along with fibre and several antioxidants.
Chickpea macaroni boosts your intake of plant-based protein and fibre, while also providing minerals like iron.
Tofu contains all the essential amino acids, making it an excellent source of plant-based protein.
