Ingredients
1 cup uncooked elbow macaroni1/4 cup soy milk2 tablespoons crumbled soft tofu1/3 cup canola oil4 teaspoons nutritional yeast flakes, optional2 teaspoons reduced-sodium soy sauce1 teaspoon ground turmeric1/8 teaspoon garlic salt1/8 teaspoon paprika2 teaspoons margarine
Preparation
Cook macaroni according to package directions. Meanwhile, place soy milk and tofu in a blender. While processing, gradually add oil in a steady stream. Add the yeast flakes if desired, soy sauce, turmeric, garlic salt and paprika; cover and process until smooth.
Drain macaroni; toss with sauce mixture. Transfer to a 3-cup baking dish coated with cooking spray; dot with margarine. Bake, uncovered, at 350° for 15-20 minutes or until heated through.
