It’s the end of the year and time for something new. This week I’ll be experimenting with some of my least favorite foods. Not the ones I can’t stand. The ones I don’t really care for. The ones I’ll politely eat if I’m a guest but rarely, if ever, prepare at home. Among those foods, tofu used to at the top of my list. Over the past year I’ve learned to use it as an hidden ingredient and it’s lost its most disliked food status, but it still makes the top 10.
Silken Tofu Mac and Cheese
(adapted for the Sun Oven from grouprecipes.com)
9 ounces (dry) pasta, cooked according to the package directions until al dente, drained
12 ounces cauliflower florets, steamed or microwaved until soft
1 carton (12-ounces) silken tofu
1/2 cup ricotta cheese
1/4 cup freshly grated Parmesan cheese
1 cup milk, hot
1/2 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon paprika
1/8 teaspoon pepper
3 tablespoons dried bread crumbs
Set Sun Oven out to preheat. Coat a baking pan with cooking spray; set aside.
Put the steamed cauliflower, ricotta, and Parmesan cheese in the bowl of a food processor and process until smooth. Add the Cheddar, salt, garlic powder, paprika, and pepper and process again until smooth. Put the cooked pasta in a large bowl and pour the sauce over it. Stir well than spread the mixture out in the prepared baking pan. Sprinkle the bread crumbs evenly over the pasta. Cover the pan with another baking pan or lid and transfer to the Sun Oven. Cook until bubbly and golden on top. Let rest 5 minutes before serving.
Makes 8 to 10 servings.