Vegan Carbonara
This Vegan Carbonara is made with two kinds of tofu, it’s so dang creamy, delicious and topped with smokey cubes of tofu “pancetta”!
Vegan Carbonara is something I’ve wanted to make for a while but figured it was difficult to make. Well I couldn’t be more wrong! This is actually quite easy to whip up, in fact, you should be able to do it in about the same time it takes to boil pasta!
It’s rich and creamy thanks to Silken Tofu, and the Tofu Pancetta compliments that perfectly with some crispy, chewy and smokey bits!
Ingredients for Vegan CArbonara
- Tofu Pancetta – I highly recommend Super Firm Tofu for the Tofu Pancetta as it’s vacuum packed and doesn’t require pressing. I haven’t tested this recipe out with Extra Firm but if you can only find that, you’ll wanna press it for at least 30 minutes. It may take longer for it to crisp up too.
- Pancetta Marinade – This is very similar to the marinade on my Tofu Bacon. We’ll be using ingredients like Soy Sauce, Smoked Paprika, Onion and Garlic Powder and Nutritional Yeast!
- Silken Tofu – We’ll be replacing the Eggs in Carbonara with Silken Tofu!
- Carbonara Sauce – Aside from the Silken Tofu, we’ll be using Vegan Mayo, Plant Milk, Nutritional Yeast, and a few more pantry staples to make a super savory sauce!
- Vegan Parmesan – If you can get some Vegan Parmesan, it really helps with this dish! Otherwise you can use more Nutritional Yeast!
how to make Vegan Carbonara
Whisk or blend the ingredients for the Tofu Pancetta Marinade.
Dice the Tofu.
Cook the Tofu until Golden Brown and Crispy!
Combine with the Marinade.
Cook your pasta, in the meantime blend up the ingredients for the Carbonara sauce.
Add the sauce to a pan and heat over medium low. Once pasta is cooked, add to the sauce and stir to coat. If the sauce feels too thick, add a bit of pasta water to loosen it up and make it creamier too!
Season with anything you like! Salt and Black Pepper, Vegan Parmesan, Black Salt for an eggy flavor.
Top with the Tofu Pancetta and enjoy!
storage
This is best served fresh, but you can store leftover pasta in the fridge for a day or two. Reheat on the stovetop or microwave. It might need some added liquid if it’s a bit dry.
The Tofu Pancetta can be stored for longer in the fridge. I’d say up to a week or so. It’s great on a Baked Potato or Breakfast Taco too!
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Vegan Carbonara
Ingredients
- 8 – 12 oz. Spaghetti
- 8 oz Super Firm Tofu
Tofu Pancetta Marinade
- 2 Tbsp Vegan Mayo (or Neutral Oil)
- 2 Tbsp Soy Sauce (use Tamari for Gluten-Free)
- 1 tsp Liquid Smoke
- 1 Tbsp Sriracha
- 1 Tbsp Vegan Worcestershire
- 1 Tbsp Nutritional Yeast
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 2 tsp Smoked Paprika
- 1 tsp MSG (or use Salt to taste)
Carbonara SAUCE
- 1/4 cup Vegan Mayo
- 3/4 cup Silken Tofu (or Cashew Cream)
- 1/2 cup Unsweetened Plant Milk
- 2 Tbsp Nutritional Yeast
- 1/4 cup Vegan Parmesan (or more Nutritional Yeast)
- 1 Tbsp Lemon Juice
- 1 tsp Miso Paste
- 1 tsp Dijon Mustard
- 1/2 tsp Garlic Powder
- 1/4 tsp Onion Powder
- 1/4 tsp Smoked Paprika
- 1/4 tsp Turmeric
- 1 tsp MSG (optional but recommended)
- Salt & Black Pepper (to taste)
- Dash of Black Salt (optional, for eggy flavor)
- Pasta Water (as needed)
Instructions
Tofu Pancetta
- Whisk together the ingredients for the Tofu Pancetta Marinade. I recommend blending in a small bullet style blender if possible to fully emulsify it, but whisking will work too.
- I highly recommend using Super Firm Tofu which is vacuum packed with very little water for the Tofu Pancetta. You can try using Extra Firm, but you’ll want to press it for at least 30 minutes and it may not crisp up as much.
- Pat the Tofu dry, then dice it into small cubes (about 1/4″ thick)
- Heat up a non-stick or well seasoned pan over medium heat with 1 – 2 Tbsp of cooking oil. Add the cubed tofu, toss to coat in the oil, then let them sit undisturbed for 2 – 3 minutes. Toss them again, and repeat this process until they are browned to your liking.
- Lower the to medium low, and pour over the sauce. Stir to coat. Cook until the sauce has been absorbed. Stir frequently to avoid burning, and lower the heat more if you notice any black bits forming. Once cooked to your liking, remove from pan and reserve.
Carbonara
- Cook Spaghetti according to package instructions. Use 8 oz for a very saucy pasta, or up to 12 oz for less saucy. I cook 10 oz for this recipe and find that to be perfect.
- While pasta cooks, blend up all the ingredients for the Carbonara sauce except the Black Salt and Pasta Water. A bullet blender is great for this too.
- Add the sauce to a pan and heat over medium low. Once pasta is cooked, reserve a cup or so of the pasta water. Add cooked spaghetti to the sauce and stir to coat. If the sauce feels too thick, add a bit of the reserved pasta water to loosen it up and make it creamier too! Start with 1/4 cup or less and add as needed.
- Season with anything you like! Salt and Black Pepper, Black Salt for an eggy flavor. More Vegan Parmesan, or fresh herbs like basil or parsley.
- Important Note: I don’t recommend mixing the Tofu Pancetta directly into the Sauce or Pasta. I find that the marinade will sometimes come loose from the tofu once heated and will disperse into the sauce which makes it too salty. It’s best to top the finished pasta with it on each plate so you get nice little salty isolated bits instead!
- That said, top with the Tofu Pancetta and enjoy!
