Vegan Chipotle Mac n Cheeze w/ Blackened Tofu

Blackened Tofu:

1. Press all the liquid out of the super firm tofu. Cut the tofu into 4 pieces.
2. Coat the tofu with grapeseed or avocado oil, then generously season with paprika, chili powder, dried parsley, dried oregano, garlic powder, onion powder, poultry seasoning, all-purpose seasoning, crushed red peppers, salt, and pepper. Season to taste; the provided measurements are guidelines.
3. Cover the tofu and let it marinate for 30 minutes.
4. Melt vegan butter in a large cast iron pan.
5. Pan fry the tofu on medium-low heat on both sides until crispy and delicious, making sure not to burn it.

Chipotle Mac & Cheese:

1. Cook cavatapi pasta al dente according to package directions. Drain and set aside.
2. Add more vegan butter to the same pan (used for tofu) or a separate large pan.
3. Add diced red bell pepper and white onion to the pan. Mix well and sauté for 1-2 minutes.
4. Add minced garlic and cook for another 30 seconds.
5. Create a space in the center of the pan and add the flour. Mix well until thoroughly combined with the butter and vegetables.
6. Mix in vegetable broth, cashew cream (made by blending raw cashews with non-dairy milk), chipotle sauce, the same seasonings used for the tofu, and nutritional yeast.
7. Stir until everything is combined, then add your two blends of favorite vegan cheeses.
8. Mix until the cheese is melted. Taste and adjust seasonings as needed.
9. Once the sauce is to your liking, add in the cooked pasta. Coat well with the cheese sauce.
10. Serve the Chipotle Mac & Cheese with the Blackened Tofu and enjoy!