Vegan Mac & No Cheese

Serves 2 people

• 120 g macaroni pasta
• 170 g of garlic
• 200 g of smoked tofu
• 400 ml of unsweetened soy drink
• 2 tablespoons cornstarch
• Turmeric powder
• Brewer’s yeast
• Mustard
• black pepper
• salt
• Olive oil
• Sweet chili

Instructions

1. Place a pan on the stove with water and salt. As soon as the water comes to a boil, add the pasta.
2. Meanwhile, in a frying pan with a generous amount of olive oil, place the tofu cut into medium cubes and let it fry until it is golden brown.
3. Then add 2 teaspoons of saffron, sweet pepper to taste, black pepper to taste, salt, add leek cut in half moons and wrap.
4. Let it cook until the leek reduces in size.
5. In a tall glass mix the soy drink, the mustard, the cornstarch and pour the mixture into the skillet over a low heat. Finish with 2 spoons of brewer’s yeast and let it cook until it thickens, always be stirring.
6. As soon as the sauce thickens, it is ready to serve.