Name: Creamy Vegan Carbonara
Prep time: 13 min
Cook time: 31 min
Total time: 45 min
Yield: 4 servings
Cuisine: italian
Ingredients: 0.5 block extra-firm tofu (about 7oz); 0.25 cup tamari (or soy sauce); 1 tbsp tomato paste; 2 tsp pure maple (syrup); 1 tsp liquid smoke; 1 tsp smoked paprika; 1 tbsp extra virgin olive oil; 2 tbsp kosher salt (for boiling pasta); 0.5 lb spaghetti (or other long pasta); 1 tbsp miso paste yellow (mellow miso paste); 2 tbsp extra virgin olive oil; 3 cloves garlic (minced); 2 null shallots (diced); 2 tbsp all purpose flour; 2 cups soy milk (plain unsweetened, or other non-dairy milk); 3 tbsp nutritional yeast; 1 tsp lemon juice (fresh, plus more to taste); 1 tsp black pepper ground (freshly, plus more to taste); 0.5 tsp salt (plus more to taste); null leaves fresh parsley (for garnish)

Instructions

Show units in method

1

Thinly slice the extra-firm tofu (0.5 block) into thirds lengthwise. Place it on a plate with a folded [paper towel]. Cover with another [paper towel] and press out excess liquid with a [heavy pan] for minutes (10). Dice the [extra-firm tofu] into small cubes.
2

In a [small bowl], combine the tamari (0.25 cup), tomato paste (1 tbsp), pure maple (2 tsp), liquid smoke (1 tsp), and smoked paprika (1 tsp). Stir well.
3

Add the [extra-firm tofu] to the marinade and gently toss to coat. Marinate for at least minutes (15) or up to overnight.
4

Cook the [extra-firm tofu] in the oven or stove-top:
5

Oven Instructions: Preheat oven to 400°F (200°C). Line a [baking sheet] with [parchment paper]. Transfer the [extra-firm tofu] pieces, drizzle with extra virgin olive oil (1 tbsp), and spread in an even layer. Bake for minutes (30) until crispy.
6

Stovetop Instructions: Warm extra virgin olive oil (1 tbsp) in a [skillet] over medium heat. Add the [extra-firm tofu] and cook for minutes (10), stirring regularly, until crispy.
7

Bring a [large pot] of heavily salted [water] to a boil. Add the spaghetti (0.5 lb) and cook according to package directions. Before draining, save pasta water (0.5 cup).
8

Pour pasta water (0.25 cup) into a [small bowl] and whisk in miso paste yellow (1 tbsp) until dissolved. Reserve remaining [pasta water].
9

Heat extra virgin olive oil (2 tbsp) in a [skillet] over medium heat. Add the garlic (3 cloves) and shallots (2) and sauté for minutes (3) until tender. Sprinkle all purpose flour (2 tbsp) over the [shallots] and toast for seconds (30).
10

Add the soy milk (2 cups), [miso and water mixture], nutritional yeast (3 tbsp), lemon juice (1 tsp), black pepper ground (1 tsp), and salt (0.5 tsp). Bring to a simmer on medium-low heat, stirring gently until it thickens (about minutes (5)). For a thinner sauce, stir in the remaining [pasta water].
11

Add the drained [spaghetti] to the carbonara sauce and gently toss with [tongs] until combined. Increase heat to medium if needed to warm the [pasta].
12

Add [0.5] of the [smoky tofu bits] and gently toss again.
13

Season the [carbonara] to taste with more [salt], [pepper], [lemon juice], or [nutritional yeast]. Serve hot topped with remaining [smoky tofu bits] and [fresh parsley].