Chili Mac

Serves: 4

Items Needed:

Paper towels, heavy object like a book or a can, large pot, strainer, cutting board and knife, skillet, foil

Ingredients

• 1 cup low carb elbow macaroni, cooked and drained
• 1 container tofu, diced and drained
• 14.5 ounces canned diced tomatoes
• 1 tablespoon oil
• 1/2 teaspoon dried onion flakes
• 1/2 teaspoon dried minced garlic
• 2 teaspoon chili powder
• Pinch of salt
• 1/4 teaspoon dried red pepper flakes
• 1/4 teaspoon paprika
• 1/4 teaspoon oregano
• 1/4 teaspoon cumin
• 1 cup shredded cheese

Directions

1. Drain the tofu. Press the excess liquid out of the tofu by wrapping it in paper towels and placing something heavy on top for about 10-15 minutes.
2. While the tofu is draining, cook the pasta according to package directions, drain, and set aside. 
3. Unwrap the tofu and cut into 1" cubes. Preheat the oven to 350F. 
4. Heat a large ovenproof skillet over medium heat. Add oil to the hot pan and immediately add tofu. Sprinkle with onion and garlic. 
5. Add the tomatoes and remaining seasonings. Stir to combine and simmer for 5 minutes, stirring occasionally. 
6. Toss in the pasta with the tofu mixture and sprinkle with cheese. Cover the skillet with foil and bake in the preheated 350 degree oven for 15 minutes. Uncover and cook for 5 minutes or until the cheese is melted and golden brown. 

Nutrition Information (per 1 serving)