Heartwarming Comfort Foods, Tofutti-Style

Comfort food recipes

Comfort foods are the foods we remember from our childhood – macaroni and cheese, chili con carne, meat pies, homemade burgers, spaghetti and meatballs and more. We’ve updated some of our favourite comfort food recipes with delicious results.

Beef and Bean Chili

1 lb lean ground beef

1 large red onion, diced

1 red pepper, diced

2 cloves garlic, minced

1 can black beans, drained and rinsed

1 can red kidney beans, drained and rinsed

1 can spaghetti sauce

1 container Tofutti Better Than Cream Cheese

In a large pot, add ground beef, onion, pepper and garlic and sauté until meat is browned. Drain and rinse the beans and then add to meat mixture. Add the can of spaghetti sauce and stir. Cook on low heat for approximately 45 to 50 minutes. Ladle into large soup bowls. Top each bowl with a dollop of Tofutti Better Than Cream Cheese

Old-School Mac and “Cheese,” Our Way

1 tsp salt

1 pkg macaroni

1 container Tofutti Better Than Cream Cheese

1/2 cup non-dairy milk

1 pkg Tofutti Slices

Fill a large pot 3/4 full of water, add salt and bring to a boil. Add macaroni and cook according to package directions. Strain cooked macaroni using a colander. Pour macaroni back into the pot. Stir in Tofutti Better Than Cream Cheese and non-dairy milk. Spoon into individual oven-proof bowls. Place one Tofutti Slices slice on each serving. Bake bowls of mac and “cheese” under the broiler for a few minutes, until slices melt.

Speedy Shepherd’s Pie

For filling:

1 lb lean ground beef or chicken

1/2 large red onion, diced

1 cup frozen green peas

1 cup frozen corn

2 tbsp ketchup

2 tsp Worcestershire sauce

For topping:

5 Yukon Gold potatoes, cut into quarters

1 tsp salt

1/2 cup Tofutti Sour Supreme

1 container Tofutti Better Than Cream Cheese

Preheat oven to 350°F (175°C). In a large pot, sauté meat with onion until meat is browned and cooked through. Stir in peas and corn, ketchup and Worcestershire sauce and cook another 15 minutes.

Meanwhile, in a second pot, add the potatoes and salt and cover with water. Boil for 35 minutes, or until fork tender. Drain potatoes and leave in the pot. Add ½ Tofutti Sour Supreme and Tofutti Better Than Cream Cheese. Using a hand mixer, mix until creamy.

Pour meat mixture into a deep pie plate. Top with mashed potato mixture. Bake for 35 minutes. Slice into wedges and serve warm.

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