Tofu Chili Mac and Cheese
You may be thinking, tofu doesn't belong in chili. But, TBH - it just melds in with all the other ingredients. Remember, tofu has no flavor on its own, so it just takes on all the delicious chili spices.. and adds all nutritional benefits of soy (protein, fiber, healthy fats, antioxidants) into your meal making it a perfect one-pot meal, super fast & deliciously healthy.
1 Tbsp EVOO
1 container of extra firm tofu, pressed to get rid of excess water (or 1 lb. ground protein of choice)
1 (15-oz.) can fire-roasted diced tomatoes
1 (15-oz.) can beans, drained and rinsed
5c no-salt vegetable stock (or whatever you have on hand)
12 oz. big macaroni pasta (or pasta of choice)
2 c. shredded cheddar
Salt to taste
Heat oil in pot on medium high, add tofu and crumble. Add HALF of the DIY taco seasoning, mix to combine and let the tofu brown, flipping occasionally.
Once browned, move tofu to a bowl, return pot to heat and add diced tomatoes, beans, other half of taco seasoning, stock and pasta.
Bring to a simmer. Cover with lid and cook until pasta is al dente, 14 to 15 minutes.
Remove from heat, stir in tofu and cheddar until just melted. Taste and adjust salt if necessary. Enjoy!