Comfort Food You and Your Kids Will Love

Mac and Cheese Recipes

In November, the days are getting shorter, the evenings are getting cooler, and suddenly our calendars are jam-packed with activities. There are after-school lessons, sports, work and more – and the holiday season is on the horizon! This is when having some quick and easy comfort food recipes comes in handy. Not only are these meals soul-satisfying, but they also include our Tofutti dairy-free, cholesterol-free products. Your family will likely ask for seconds!

Mac and “Cheese”

1 package macaroni

1 container Tofutti Better Than Cream Cheese

Salt and pepper

1/2 cup dried bread crumbs

4 Tofutti Slices


In a large pot of boiling, salted water, add 1 package of macaroni. Cook according to package directions. Drain using a colander, but reserve 1/4 cup of the cooking water.

Pour macaroni back into the pot, along with the reserved cooking water. Add the container of Tofutti Better Than Cream Cheese. Stir until smooth and creamy. Add salt and pepper to taste.

Pour macaroni into a large ovenproof casserole dish. Sprinkle with dried bread crumbs and then top with 4 Tofutti Slices. Place casserole in the oven and bake at 350 F (175 C) for approximately 10 minutes. Remove, and serve in large soup bowls.

Old-School Sloppy Joes Go Modern

4 large baking potatoes

2 lb lean ground beef or vegan meat alternative

1 cup spaghetti sauce

1 tbsp tomato paste

1 green pepper

1 red pepper

2 tsp olive oil

Tofutti Sour Supreme

Preheat oven to 350 F (175 C). Wash baking potatoes, place on a cookie tray, and then bake for approximately 50 minutes to 1 hour, or until tender when pierced with a fork. Remove potatoes from oven and place one potato on each of four dinner plates.

Meanwhile, in a large frying pan, brown the ground beef or the vegan meat alternative (such as Beyond Burger™ crumbles). Add spaghetti sauce and tomato paste and stir – the mixture should be fairly thick.

Wash and core peppers to remove seeds and then cut into slices. In a small frying pan, heat 2 tsp olive oil. Add pepper slices and sauté until slightly tender.

To serve: Top each baked potato with the meat or vegan alternative mixture. Then top with pepper slices and a dollop of Tofutti Sour Supreme.

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