Indian Style Protein Mac and Cheese (Baked Tofu Alfredo)
Creamy vegetarian alfredo mac and cheese with blended silken tofu for extra protein, warm Indian spices, and a golden baked breadcrumb and cheese topping. Vegan swap included.
Equipment
- Blender or food processor
- 9x13-inch baking dish
Ingredients
For the Pasta
- 12 oz elbow macaroni or cavatappi
- 2 teaspoons salt for the pasta water
For the Tofu Spice Blend
- 1 silken tofu 12.3 oz block, extra-firm if available, drained
- 1/2 teaspoon garam masala
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground cumin
- 1/4 teaspoon Kashmiri red chili powder optional
- 1/4 cup whole milk or unsweetened plant milk for vegan
For the Alfredo Sauce
- 3 tablespoons unsalted butter or olive oil or vegan butter for vegan
- 3 cloves garlic minced
- 1 cup heavy cream or cashew cream or full-fat coconut milk for vegan
- 3/4 cup parmesan cheese freshly grated, or vegan parmesan plus 2 tbsp nutritional yeast for vegan
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper freshly ground
For the Baked Topping
- 1/2 cup panko breadcrumbs
- 1 tablespoon butter melted, or olive oil for vegan
- 1/2 cup cheddar or mozzarella cheese grated, or vegan shreds for vegan
- 2 tablespoons parmesan cheese grated, or vegan parmesan for vegan
To Finish
- 1/2 cup reserved pasta water up to 3/4 cup as needed
- fresh basil leaves torn, for garnish
Instructions
Blend the Tofu
- Add drained silken tofu, garam masala, turmeric, cumin, Kashmiri chili (if using), and milk to a blender.
- Blend on high for 45 to 60 seconds until completely smooth and pourable. Set aside.
Cook the Pasta
- Bring a large pot of water to a boil. Add salt and pasta.
- Cook until just al dente according to package directions, about 1 minute shy of package time since it finishes in the oven.
- Reserve 1 cup pasta water, then drain the pasta.
Make the Alfredo Sauce
- Melt butter in a large skillet or saucepan over medium heat.
- Add garlic and cook 30 to 45 seconds until fragrant, not browned.
- Pour in heavy cream and stir. Warm gently for 1 to 2 minutes without boiling hard.
- Reduce heat to low. Whisk in parmesan, salt, and pepper until melted and smooth.
- Remove the pan from heat. Pour in the blended tofu mixture and whisk until fully combined.
Combine and Transfer
- Add drained pasta to the sauce. Toss, adding reserved pasta water a few tablespoons at a time until the sauce coats the pasta evenly and looks glossy.
- Taste and adjust salt, pepper, or parmesan as needed.
- Transfer to a greased 9x13-inch baking dish and spread in an even layer.
Add the Topping and Bake
- Preheat the oven to 375F (190C).
- Toss panko with melted butter in a small bowl until evenly coated.
- Sprinkle grated cheddar or mozzarella over the pasta, then scatter the buttered panko and remaining parmesan on top.
- Bake 18 to 22 minutes until the topping is deep golden and the edges are bubbling.
- Rest 5 minutes, then garnish with fresh basil and serve.
Notes
Vegetarian default: this recipe uses real butter, cream, and parmesan. See the vegan swap table in the post for a fully dairy-free version.
No tofu taste: blend long enough and use silken tofu. The sauce should look like creamy alfredo, not lumpy puree.
If sauce splits: remove from heat, whisk in 2 tablespoons cold cream or milk, and add pasta water gradually while tossing.
Milder for kids: skip chili powder and reduce garam masala to 1/4 teaspoon.
Crispier top: broil on high for 1 to 2 minutes at the end, watching closely so the breadcrumbs do not burn.
Make ahead: assemble through the topping step, cover, and refrigerate up to 24 hours. Bake straight from the fridge, adding 5 to 8 extra minutes.
Storage: refrigerate leftovers in an airtight container for up to 3 days. Reheat covered at 350F until warmed through, or gently on the stovetop with a splash of milk.
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