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Vegan Carbonara

Serves
'3'
Course
Pasta & Pizza
Cuisine
American, Italian

Method

Tofu Pancetta

  1. Whisk together vegan mayo2 tbsp, soy sauce2 tbsp, liquid smoke1 tsp, sriracha1 tbsp, vegan worcestershire1 tbsp, nutritional yeast1 tbsp, garlic powder1 tsp, onion powder1 tsp, smoked paprika2 tsp, saltto taste. I recommend blending in a small bullet style blender if possible to fully emulsify it, but whisking will work too.
  2. Pat super firm tofu8 oz dry, then dice it into small cubes (about 1/4" thick).
  3. Heat up a non-stick pan or well-seasoned pan over medium heat with cooking oil1-2 tbsp. 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.
  4. Lower the heat 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 the pan and reserve.

Carbonara

  1. Cook spaghetti8-12 oz according to package instructions. Use 8oz for a very saucy pasta, or up to 12oz for less saucy. I cook 10oz for this recipe and find that to be perfect.
  2. While the pasta cooks, blend up all the ingredients for the Carbonara sauce: vegan mayo1/4 cup, silken tofu3/4 cup, unsweetened plant milk1/2 cup, nutritional yeast2 tbsp, vegan parmesan1/4 cup, lemon juice1 tbsp, miso paste1 tsp, dijon mustard1 tsp, garlic powder1/2 tsp, onion powder1/4 tsp, smoked paprika1/4 tsp, turmeric1/4 tsp, and saltto taste.
  3. Add the sauce to a pan and heat over medium low. Once the pasta is cooked, reserve about 1 cup of the pasta water. Add the 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 about pasta water1/4 cup or less and add as needed.
  4. Season with anything you like! salt and ground black pepper, black saltdash, more vegan parmesan, or fresh herbs like basil or parsley.
  5. 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!
  6. 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.