Mac and Cheese with Smoked Tofu and Baked Tomatoes

I was inspired to create this vegan, nut-free macaroni and “cheese” after tasting a version (stolen off my sister’s plate) at the celebrated plant-based restaurant Graze in Vancouver, British Columbia, Canada. While their version contained coconut milk, I’ve used soy milk for a more neutral base; the cheesiness comes from nutritional yeast; and a little smoked tofu, which adds a bacon-like quality to the dish, is the pièce de résistance. (Graze made their divine smoked tofu in-house, but at