Description
A delicious and creamy vegan take on classic carbonara, using smoked tofu for a rich, savory flavor. This quick and easy pasta dish is perfect for a weeknight meal.
Ingredients
Scale
- 1 block smoked tofu, firm
- 400g pasta (e.g., spaghetti or linguine)
- 400ml unsweetened coconut milk
- 50g nutritional yeast
- 2–3 cloves garlic, freshly chopped
- 1 onion, finely chopped
- Fresh parsley, chopped, to taste
- Freshly ground pepper, to taste
Instructions
- Bring a large pot of water to a boil and add a pinch of salt.
- Add the pasta and cook according to package directions until al dente.
- Drain the pasta and set aside.
- Heat some oil in a large skillet over medium heat.
- Cut the smoked tofu into small cubes and add to the skillet.
- Sauté the tofu for about 5 to 7 minutes until golden brown.
- Add the finely chopped onion to the sautéed tofu and continue to cook until the onions are translucent (about 3 minutes).
- Then, add the freshly chopped garlic and sauté for another 1 to 2 minutes.
- Pour the coconut milk over the mixture in the skillet.
- Stir in the nutritional yeast and mix everything well.
- Simmer the sauce over low heat to allow all the flavors to meld (about 5 minutes).
- Add the cooked pasta to the skillet and mix everything well.
- Ensure every noodle is evenly coated with the creamy sauce.
- Season the dish with freshly ground pepper to your personal taste.
- Garnish generously with fresh parsley.
- Serve immediately hot.
Notes
- Store leftovers in the refrigerator.
- Gently reheat in a skillet.
- Garnish with fresh basil, delicious!
- Use high-quality smoked tofu for flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 25mg