Vegan Carbonara
A plant-based carbonara built on a silken tofu sauce with smoked paprika and crispy tempeh bacon. Tossing the pasta with the tofu sauce off the heat, using the reserved starchy pasta water to loosen it, is what emulsifies the sauce into something glossy and clinging rather than thick and pasty.
Ingredients
Instructions
Blend silken tofu with nutritional yeast, soy sauce, paprika and garlic powder until smooth.
Fry tempeh in olive oil until very crispy, set aside.
Cook spaghetti until al dente, reserve 300ml pasta water.
Remove pasta from heat and add silken tofu sauce.
Toss vigorously, adding pasta water to create a silky sauce.
The sauce will emulsify with the pasta starch.
Add crispy tempeh and toss through.
Serve with black pepper and fresh parsley.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.