Vegan Carbonara with Smokey Tofu
Creamy pasta makes for the best comfort meal. This recipe is a personal favourite because of the smokey tofu and creamy cashew sauce.
This recipe is so incredibly rich and creamy it's hard to believe it's fully vegan.
Serves 4
500g spaghetti (or any pasta)
For the sauce
1 cup cashews, soaked in boiling water for 10 minutes
1/2 cup soy milk
1 tbsp lemon juice
1 tbsp miso paste
2 tbsp nutritional yeast
Salt & pepper
For the tofu
400g firm tofu
2 tbsp soy sauce
1 tbsp maple syrup
1 tbsp tomato paste
1 tsp sriracha
1/2 tsp smoked paprika
Pre cook your pasta according to packet instructions.
Make the tofu by breaking apart the tofu and adding it to a bowl. Add in the soy sauce, maple syrup, tomato paste, sriracha and paprika and mix together. Sauté on a pan with a little oil for 5-10 minutes until lightly golden.
Make the pasta sauce by adding all of the ingredients to a blender and blending until smooth.
Drain your pasta (keeping a little bit of the pasta water) pour in the cashew sauce and toss through.
Top with the smoke tofu, salt and pepper.