Macafoni And Cheese Recipe - Cooking Index
Macafoni And Cheese Recipe - Cooking Index
| 1 lb | 454g / 16oz | Firm tofu - well drained |
| 2 cups | 292g / 10oz | Shredded Cheddar cheese |
| 2 | Eggs | |
| 1/4 cup | 59ml | Heavy cream |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Minced onion - to taste | ||
| Minced garlic - to taste | ||
| Nutmeg - to taste | ||
| Dry mustard - to taste | ||
| Cayenne - to taste |
Use the firmest tofu you can find, preferably "cotton" tofu, as opposed to silken which is usually used for desserts. Drain well and press out extra moisture (usually not necessary with firm tofu). Also, use as sharp a cheese as you can, because tofu is bland, and be generous with the seasonings (use a mix per your taste from those shown above as "to taste".)
Combine eggs, cream, and cheese. Dice or push tofu slices through a French-fry cutter. Stir into the cheese mixture. Season as desired. Place in greased casserole (or small individual casseroles) or spread on greased pie plate (there's more top that way.) Optional: top with additional cheese.
Bake at 375 degrees for 30 to 45 minutes until golden brown and slightly crunchy on top. (It holds very well in a warm oven.)
This recipe yields 4 servings; after fiber (1.3 grams) there are 2.6 carb grams per serving.
Source:
Low Carb Recipes at http://www.lowcarbluxury.com
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