Kimchi Mac N Cheese with Gochujang Tofu
- Active Time: 30 min
- Total Time: 30 min
- Servings: 2
This Kimchi Mac n Cheese with Gochujang Tofu is a flavor-packed twist on a comfort food classic! Creamy, dairy-free mac n cheese made with a rich cashew sauce gets a punch of umami from miso paste and a splash of kimchi brine.
It’s perfectly balanced by crispy, oven-baked tofu coated in a sweet and spicy gochujang glaze. Topped with tangy kimchi and fresh green onions, this dish brings together creamy, spicy, and savory elements in every bite. It’s the ultimate plant-based comfort meal that’s both indulgent and nourishing!
Ingredients
-
Gochujang Tofu
- ½ block extra firm tofu, pressed & drained
- 1 tbsp cornstarch
- ¼ tsp salt
- Olive oil
- 1 tbsp gochujang
- 1 tbsp low sodium soy sauce
- 1 tbsp water
- 1 tbsp maple syrup
- 1 green onion, thinly sliced
-
Kimchi Mac N Cheese
- 4 oz cavatappi pasta
- ½ cup raw cashews
- ½ cup plant-based milk
- 3 tbsp nutritional yeast
- 1 tsp miso paste
- Splash of kimchi brine
- ¼ tsp garlic powder
- ¼ tsp mustard powder
- Dash of cayenne
- Dash of turmeric
- ⅓ cup roughly chopped kimchi
Preparation
Prepare Tofu
Preheat the oven to 425°F. Into a small bowl, crumble tofu into large chunks. Toss with cornstarch and salt before transferring to a medium sheet pan. Drizzle with olive oil and toss well. Bake for 20-25 minutes, tossing occasionally, until tofu is crispy and golden.
Prepare Mac n Cheese
While the tofu is baking, boil pasta according to package directions. In the meantime, combine cashews, milk, nutritional yeast, miso, kimchi brine, garlic powder, mustard powder, cayenne, and turmeric in the small cup of a high speed blender. Blend until a smooth and creamy sauce forms. Set aside.
Prepare Gochujang Sauce
In a small bowl, whisk together gochujang, soy sauce, water, and maple syrup. Heat a small saucepan over medium heat before adding the gochujang sauce. Allow it to simmer for 3-5 minutes until it begins to thicken and then remove from heat.
Assemble
Add drained pasta back to its original pot, pour over mac n cheese sauce, and stir gently over low heat just until sauce is warmed through. Add the crispy baked tofu to the gochujang sauce, tossing until well coated. Divide mac n cheese between two bowls then top with kimchi, gochujang tofu, and garnish with sliced green onion.
Tips
In order to achieve a silky smooth sauce, it is essential to have a high speed blender with a small cup. Traditional blenders may produce a chunky sauce.
