Cheesy Tofu Macaroni Bake with Veggies

1.Preheat your oven to 350°F (175°C).

2.In a large pot, bring salted water to a boil and cook the macaroni according to package instructions until al dente. Drain and set aside.

3.In a large skillet over medium heat, add a splash of oil and sauté the diced onions and minced garlic until the onions are translucent, about 3-4 minutes.

4.Add the sliced mushrooms to the skillet and cook until they are soft, about 5 minutes.

5.Stir in the crumbled tofu and soy sauce, cooking for another 3-4 minutes until the tofu is heated through and slightly golden.

6.In a large mixing bowl, combine the cooked macaroni, sautéed tofu and mushroom mixture, diced tomatoes, diced cucumbers, milk, paprika, oregano, black pepper, and salt. Mix well until all ingredients are evenly combined.

7.Transfer the mixture into a greased baking dish and spread it out evenly. Top with shredded cheese.

8.Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.

9.Remove from the oven and let it cool for a few minutes before serving.