Vegan Carbonara

This Vegan Carbonara is a full-on comfort meal made with savoury tofu bacon and a silky sauce that is filled with smoky and cheesy flavours.

 

Servings: 4

Total Time: 40 minutes

 

Ingredients: 

TOFU BACON

  • 7 ounces extra firm tofu, drained and pressed
  • 2 tablespoons olive oil (or preferred cooking oil)
  • 2 tablespoons tamari, low sodium (sub soy)
  • 1.5 tablespoons liquid smoke
  • 2 teaspoons apple cider vinegar (sub red wine or white vinegar)
  • 1 teaspoon smoked paprika
  • 1 teaspoon granulated garlic

VEGAN CARBONARA

  • 12 ounces spaghetti (or preferred pasta)
  • 2 tablespoons olive oil, divided
  • 1 small shallot, finely chopped
  • 2 cloves garlic, minced
  • 2 cups soy milk, unsweetened (or any plant-based milk)
  • 1.5 tablespoons lemon juice, freshly squeezed
  • 1.5 teaspoons apple cider vinegar (sub red wine or white vinegar
  • 1.5 teaspoons miso paste, white or yellow
  • 3 tablespoons nutritional yeast
  • 1.5 teaspoons liquid smoke
  • 1.5 tablespoons cornstarch
  • 3⁄4 teaspoon fresh ground pepper

 

Method:

  • TOFU BACON
  • In a large bowl, whisk the tamari, vinegar, liquid smoke, smoked paprika, and garlic together. Set aside.
  • Cut the pressed tofu into 1⁄4″ cubes and add them to the bowl of marinade. Gently toss to coat well. Let the cubes marinate for 10-15 minutes (or longer).
  • Heat a Large Non-Stick Pan over medium heat. Now add the oil, and when it’s hot, add the cubed tofu (don’t pour in the marinade). Cook until browned and slightly crispy on all sides, stirring occasionally. It should take about 7-9 minutes. Lower the heat if needed to
    prevent burning. Remove from heat and place in a bowl. Wipe out the pan.
  • VEGAN CARBONARA
  • In a large bowl, whisk the soy milk, liquid smoke, cornstarch, nutritional yeast, lemon,vinegar, miso paste, black pepper, 1⁄2 teaspoon black salt, and 1 tablespoon of oil until smooth. Set aside.
  • Cook the pasta in a large pot of salted boiling water until just shy of al dente (according to package instructions).
  • Start cooking the sauce when there are 5-6 minutes left on the pasta cook time. Heat the same large skillet over medium heat. When hot, add the remaining oil and wait until it shimmers. Now add the shallots and sauté until translucent, about 1-2 minutes. Now add the garlic and sauté until fragrant and lightly golden, about 30-60 seconds.
  • Whisk the sauce again and add it to the pan. Cook until it thickens slightly for about 2-4 minutes. If the pasta isn’t finished, just lower the heat on the sauce or remove it for a minute. Taste for seasoning and add more if needed.
  • When the pasta is done, reserve 1⁄2 cup of pasta water and drain. Add pasta to the skillet and stir to coat. Add just a 1⁄4 cup of pasta water and cook down until creamy and noodles are coated, about 1-2 minutes (add more pasta water if needed). Fold in the tofu bacon, but reserve some for topping each dish.
  • Remove from heat, then sprinkle the remaining black salt and stir gently to combine. If preferred, add fresh-cut parsley, black
    pepper, and vegan parmesan.