Tonight I made IGE’s Buffalo Chicken Quinoa Mac n Cheese, but without the chicken. I took Kristin’s original recipe and subbed tofu for the chicken, vanilla soy milk for milk and gorgonzola for the goat cheese. I was pleasantly surprised that it turned out great.
Making the recipe switch was quite easy. I simply prepared the Tofu as she prepared the chicken with one easy change, I sautéed the Tofu in some Buffalo Sauce.
Besides that, I followed all of her directions exactly. The recipe turned out great! I don’t know if this will become a regular recipe in our household, but it was a nice change from the usual mac n cheese.
What recipe have you modified lately?
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This looks so delicious and I have so much quinoa for some unknown reason. Bookmarked the recipe for this week!!
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