Vegan Spaghetti Alfredo with Spinach and Tofu Bacon

1. Marinate thin tofu pieces in a mixture of soy sauce, maple syrup, apple cider vinegar, smoked paprika, garlic powder, black pepper, and liquid smoke.

2. Bake the marinated tofu at 400°F for 15 minutes per side.

3. Boil cashews until softened.

4. Blend the softened cashews with tofu, oat milk, vegetable broth, fresh garlic, lemon juice, salt, and black pepper to create the sauce.

5. Simmer the sauce for a few minutes to thicken, adding splashes of pasta water as needed to adjust texture.

6. Cook spaghetti according to package instructions and reserve some pasta water.

7. Add spinach and the baked tofu pieces to the sauce and heat through.

8. Combine the sauce mixture with the cooked spaghetti and serve.

Notes

1. This recipe was created by freehanding and can be adjusted to taste without precise measurements.

2. The dish is highly versatile and impressed even non-vegan eaters.