Ingredients:
7 ounces silken tofu ( I used Hinoichi Soft Tofu)
1/2 cup soymilk ( I used West Soy Vanilla Soy Milk)
1 -2 tablespoon Lawry’s Seasoned Salt
1 teaspoon minced garlic
1 teaspoon garlic salt
2 teaspoons mustard powder
1 teaspoon chili powder
salt & pepper
Directions:
In a blender, combine all ingredients and blend on liquefy setting until creamy.
Pour contents into saucepan and simmer, stirring frequently while you cook macaroni noodles.
Drain noodles.
Pour sauce over noodles, serve and enjoy!
Servings: 2-3
Time preparation: 5 min.
Time total: 13 min.