Prep: Preheat the oven to 325F and grease a 3 qt baking dish (9x13").  Set aside. Bring a large pot of salted water to a boil.  When boiling, add the dried pasta and cook for 1 minute less than the package directions for al dente.

Make the tofu cheese sauce: Add all the ingredients for the firm tofu sauce to your food processor or high-speed blender and blend, starting at a low speed and slowly increasing to high, stopping to scrape the sides down as needed, for 3-5 minutes. Use your tamper if needed also. Patience is the key here. When the mixture goes from grainy and dull to smooth and shiny, it’s ready!

Combine pasta and sauce: In a large mixing bowl, stir together the drained pasta with the vegan cheese sauce.  Taste and adjust seasonings as needed. You may want to add the extra salt here. 

Assemble the dish: Pour half of the pasta mixture into the prepared baking dish.  Top with half the vegan shredded cheese (if using). Then, top that with the remaining pasta mixture and finish with the rest of the vegan cheese.

Add the optional bread crumbs: Mix together the bread crumbs and melted vegan butter and top the mac and cheese dish with them evenly.

Bake the cheesy tofu pasta: Cook the vegan mac at 325F for about 15 minutes, until the vegan cheese is bubbly and the breadcrumbs lightly golden brown.

For a crunchier top, broil the mac and cheese after it’s finished baking for approximately 2-5 minutes, until golden brown and crunchy. Keep your eye on it to make sure it doesn’t burn!

Serve immediately as a main or side dish and enjoy! Store leftovers in an airtight container in the fridge for up to a week or the freezer for up to 2 months.