My appetite has been pretty much nonexistent today, so I decided to just make what sounded good. I wanted pasta in a creamy sauce. This fit the bill, plus has the addition of extra firm tofu for additional protein. The sauce is vegan. I hesitate to call it a vegan version of macaroni and cheese, because I don’t think anything vegan can come close to a well-made macaroni and cheese dish. However, this is a nice baked pasta dish. Larry added leftover lentils from Saturday night (yes, he added bacon-y lentils to his vegan pasta!) and really liked the mix.

• Mac Daddy (Veganomicon, p. 195)