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I made this recipe tonight as written. I couldn't find organic extra firm, so I used firm. It turned out really really yummy! I served it to my 13 year-old son and he enjoyed it too.
I'm going to try it with cauliflower and mustard next time, but I have plenty of leftovers.
I didn't know what to expect, but this made a terrific pasta alternative!
Plan: IF & atkinish
Stats: 191/180.1/150
BF:
Progress: 27%
I made this tonight for dinner and used some of the other posts variations. I didn't use an egg and I added 1/4 cup cream of mushroom soup and about 2 tablespoons sour cream in place of heavy cream (didn't have it on hand).
I couldn't believe how much it tasted like real mac n' cheese!! It's really filling too. One serving was enough for me. I have a lot left over.
Stupid question... I've never had tofu before, and have no idea where to get it. What does it taste like and where can you find it?
Most grocery stores carry it in the produce section - to me it doesn't have a taste more of a texture (rubbery) but it does work in place of meat in some dishes like chili or stew as it kinda takes on the flavor of the other items.
This was amazing! I'd never cooked with tofu before and I thought it looked vile while preparing it....but it was delicious! My husband loves it! This is one of our new favorite dishes! And tastes great with a can of tuna.
this may sound crazy, but has anyone found anything besides tofu that works? I am avoiding soy due to hypothyroid...
You could use cauliflower and cloud ear fungus instead. I'm not sure what the carb counts would be for that though but definitely lower than real macncheese. You could also use boiled eggs, eggplant, mushroom chunks, ham, tuna, chicken.