The Hamburger Helper I didn't know I needed

By Yeung Man Cooking · 40 min

Ingredients

Instructions

1. Pat the tofu dry with paper towel, crumble it into a bowl, and dice the onion.
2. Heat a sauté pan over medium heat. Add 2 tsp avocado oil, then the crumbled tofu, and sauté for 2–3 minutes.
3. Add the smoked paprika, soy sauce and dark soy sauce, and sauté for 2–3 minutes. Set the tofu aside.
4. Return the pan to medium heat. Add 1 tsp avocado oil and the onion, and sauté for a couple of minutes.
5. Add the garlic powder, sweet paprika, cayenne and tomato paste, and stir well. Add the red wine and cook for about 3 minutes.
6. Add the unsalted vegetable stock, raise the heat and bring to a boil. Add the macaroni and stir.
7. Cook the pasta according to package instructions (9 minutes here), stirring occasionally.
8. Return the tofu to the pan and cook for a few minutes. Add more vegetable stock if you want a thinner sauce.
9. Turn off the heat and stir in the plant-based cheese. Plate and garnish with chopped parsley.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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