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.