2 1/3 cups elbow macaroni noodles
1 pkg mori-nu soft silken tofu
1 T. white or yellow miso
1 T. cashew butter
1 t. garlic powder
1 t. turmeric
1 t. smoked paprika
1/8 cup soy milk
1/4 cup nutritional yeast
1 T. Dijon mustard
Cook macaroni noodles according to package directions. Meanwhile, prepare sauce.
In a blender or food processor combine remaining ingredients. Puree until smooth and all ingredients are combined. If sauce is too thin add 1 tablespoon of cornstarch and blend for 1 minute to thicken.
Drain macaroni noodles well, shaking off as much excess water as possible. Pour sauce over noodles and toss to combine.
Serve immediately. Makes 5 1-cup servings. If storing leftovers, cover in an airtight container. When reheating, add 1 tablespoon of soy milk to increase creaminess, as noodles will absorb some of the liquid from the sauce when stored.
Tip: Add vegetables for nutrition! Good options include diced bell peppers, banana peppers, raw zucchini slices, shredded carrots, baby spinach leaves and diced tomatoes. Yum! :o)
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