(or you can use more, if you love the pungent cheesey flavor)
cup olive oil
cup soy milk
a big pot of water on the stove to boil. While it's heating, put the
tofu, nutritional yeast, olive oil, soy milk, garlic and salt into a
blender or food processor. Blend until all the lumps have
disappeared. When the water has reached boiling point, add your pasta
and cook for ten minutes. When it is done, drain the pasta and stir
the sauce into it, making sure that all the pasta is nicely coated.
Then put the whole thing into a baking dish (I used an 8 x 8 inch
Pyrex dish). Top with the breadcrumbs, a generous amount of fresh
ground black pepper and a small pinch of cayenne. Bake at 350 degrees
for 40 minutes.
love serving this dish with BBQ seitan and garlicky collard greens.
I've also been known to serve it with chili beans, or on its own as a
light meal. Comfort food at its best!