Vegan Tofu Carbonara Pasta
Ingredients
- 300g Spaghetti/Noodles (I used udon)
- 200g Firm Organic Tofu (cubed, substitute mushrooms)
- 3 Garlic Cloves (minced)
- 1/4 Tsp Black Pepper
- 1/2 Tsp Salt
- 1 Tsp Dry Basil
- 100g vegan “Bacon” Bits (optional)
- Olive Oil Cooking Spray (optional)
Sauce
- 280g Silken Tofu
- 18g Nutritional Yeast
- 1/2 Tsp Turmeric
- 1 Tbsp Lime (juiced)
- 2 Tbsp Water
Preparation
Cook the spaghetti as per package directions and set aside.
While the spaghetti’s cooking make the sauce by combining all the ingredients into a blender and blend until you get a nice smooth and creamy texture.
In a pot or large pan on a medium/high heat add the tofu and the bacon bits (if you’re using this ingredient). Cook for 8-10 minutes continually stirring, then add the garlic to the pan and cook for another 2 minutes.
Once this is done you can either remove the tofu mixture and set aside and add it to the top at the end or continue and add in the sauce, dry basil and salt and pepper, combining well.
Run warm water over the spaghetti then add it back into the pot stirring well until its reheated.
Serve between bowls and garnish with fresh shallots.
