Before going vegan, I was obsessed with this amped-up macaroni and cheese dish from a local restaurant. They call their dish "Sweet Home Alabama", and it's basically macaroni and cheese served with chunks of fried chicken and BBQ sauce on top. Keeping with their Lynyrd Skynyrd theme, but adding my own cruelty-free twist, I decided to call this piece of vegan heaven the "Free Bird". Just think of all the chickens you’ll save by making this veganized version with carrot/potato cheese sauce and oven-fried tofu.
Cook your pasta according to package direction.
Toss your pasta in the cheese sauce. Portion out your sauced pasta into 4 to 6 portions. Top each bowl of pasta with a few tofu pieces, a sprinkling of onion, and a drizzle of barbecue sauce. Finish it off with a generous sprinkling of TVP bacon bits.