Creamy Vegan Tofu Carbonara
Ingredients
- 4 servings pasta
- 230 g smoked tofu
- 4 garlic cloves
- 400 ml plant-based cream
- 200 ml grated vegan cheese
- 4 tbsp vegan parmesan
- 2 tbsp nutritional yeast
- Salt and pepper to taste
- 2 tbsp plant-based butter
- Oil for frying
- 75 ml vegan cheese for topping
Vegan parmesan
- 130 g cashews
- 2 tbsp nutritional yeast
- 1 tbsp salt
Preparation
Pre-heat the oven to 215ºC (400F) conventional heating.
Bring the pasta water to a boil with a lot of salt.
Slice the tofu into small rectangles and fry in oil on high heat until crispy. Add some salt.
Finely chop the garlic.
Boil the pasta until al dente. Do not discard the water.
Lower the heat for the tofu and add the garlic, then fry for another minute.
In a mixing bowl, mix together cream, cheese, vegan parmesan, nutritional yeast, salt and pepper.
Add the sauce to the tofu and simmer for a minute, add the pasta along with some of the water and butter. Stir together until creamy.
Salt and pepper to taste.
Pour into an oven dish and top with grated vegan cheese.
Bake in the oven for about 10-15 minutes until golden.
Notes
This recipe takes 30 minutes to prepare and serves 4 people.
