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!
Tried this recipe?Let us know how it was!