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5 from 2 votes
Bowl of Vegan Butternut Squash Mac and Cheese and Tofu Bacon with Fork on the Side
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Buffalo Butternut Mac with (or without) Tofu Bacon
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 
Pasta is drenched in silky butternut sauce spiked with spicy cayenne pepper to make this rich and creamy vegan Buffalo butternut mac and cheese that's (preferably) served with smoky baked tofu bacon.
Servings: 4
Calories: 522 kcal
Author: Alissa
Ingredients
For the Tofu Bacon
  • ¼ cup soy sauce
  • 2 tbsp. apple cider vinegar
  • 2 tbsp. maple syrup
  • 1 tbsp. liquid smoke
  • 2 tsp. olive oil
  • 1 lb. extra firm tofu drained, pressed for at least 30 minutes and cut into ½ inch cubes
For the Buffalo Butternut Mac
  • 10 oz. macaroni pasta
  • 1 lb. butternut squash cut into 1 inch cubes
  • 1 medium onion cut into 8-10 large chunks
  • 1 tbsp. olive oil
  • 2 garlic cloves
  • about 1 cup unflavored and unsweetened Silk Soymilk
  • about ¼ cup cayenne pepper hot sauce
  • 1 tbsp. nutritional yeast flakes
  • ¼ tsp. salt
  • 2-3 scallions chopped, for serving
Instructions
Make the Tofu Bacon
  1. In a small bowl, stir together soy sauce, cider vinegar, maple syrup, liquid smoke and olive oil. Add tofu cubes and stir a few times to coat. Allow to marinate for at least 30 minutes.
  2. Preheat oven to 400°. Arrange tofu cubes in an even layer on parchment-lined baking sheet, reserving any excess marinade.
  3. Bake 20 minutes. Flip and brush with reserved marinade. Bake 20 minutes more.
Make the Buffalo Butternut Mac
  1. While the tofu bakes, bring a large pot of water to a boil. Cook pasta according to package directions just until al dente. Drain into a colander and return to pot. Toss with just a bit of olive oil to prevent sticking.
  2. While the pasta cooks and the tofu bakes, toss butternut squash, onion and olive oil and place into a roasting pan or arrange on parchment-lined baking sheet. Bake in 400° oven until butternut squash is tender and onion is lightly browned, about 25 minutes, flipping once about halfway through. Remove from oven and allow to cool for a few minutes.
  3. Place onion and butternut squash into food processor bowl. Add garlic and ½ cup of Silk Soymilk. Blend until smooth, stopping to scrape down sides of bowl as needed.
  4. Add cayenne pepper hot sauce to taste, nutritional yeast and salt. Blend again until smooth and creamy. Pour over pasta and place over medium heat. Cook just until heated throughout, stirring frequently and thinning with about ½ cup of additional Silk Soymilk, or as needed.
Serve
  1. Divide butternut Buffalo mac among bowls. Top with additional hot sauce, tofu bacon and scallions.
Recipe Notes

Use a cayenne pepper sauce that's not too hot, as you'll want to use a LOT of it in order to get a nice Buffalo flavor going on.
If you have leftovers, add a few splashes of Silk Soymilk when reheating, to restore the sauce to it's original creaminess.

Nutrition Facts
Buffalo Butternut Mac with (or without) Tofu Bacon
Amount Per Serving
Calories 522 Calories from Fat 119
% Daily Value*
Fat 13.2g20%
Saturated Fat 2.3g12%
Sodium 1490mg62%
Potassium 870mg25%
Carbohydrates 81.7g27%
Fiber 5.5g22%
Sugar 11.8g13%
Protein 23.5g47%
Calcium 300mg30%
Iron 4.1mg23%
* Percent Daily Values are based on a 2000 calorie diet.