Butternut Mac & Cheese with Tofu

Toss the tofu in a bowl with the marinade ingredients and let marinate for 2 hours (or 24 hours for more flavor).

Cook the pasta until al dente. Drain.

Heat a drizzle of vegetable oil in a non-stick skillet and add the tofu pieces. Cook over medium heat for 6–10 minutes, stirring, or until the pieces are lightly browned. Set aside.

In the same pot used for the pasta, heat a drizzle of oil and cook the onion for about 3–4 minutes over medium heat, then add the garlic and cook for 1 more minute. Add the butter over medium-low heat. Stir in the flour and cook for 1 minute. Add the milk and bring to a boil, stirring constantly with a whisk. Remove from heat.

Add the butternut squash purée and 1½ cups of cheese. Add the dry mustard. Season with salt and pepper.

Add the pasta and half the tofu and coat well.

Serve in wide bowls and top with the remaining cheese and grilled tofu. Add fresh herbs such as chives and thyme, and mustard seeds for a bolder flavor (optional). Season with pepper.