Name: Vegan Carbonara
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 4 servings
Cuisine: italian
Ingredients: 7 oz extra firm tofu (, drained and pressed (*see note)); 2 tbsp olive oil ((or preferred cooking oil)); 2 tbsp tamari (, low sodium (sub soy)); 1.5 tbsp liquid smoke; 2 tsp apple cider vinegar ((sub red wine or white vinegar)); 1 tsp smoked paprika; 1 tsp granulated garlic; 12 oz spaghetti ((or preferred pasta)); 2 tbsp olive oil (, divided); 1 small shallot (, finely chopped); 2 cloves garlic (, minced); 2 cups soy milk (, unsweetened (or any plant-based milk)); 1.5 tbsp lemon juice (, freshly squeezed (*see note)); 1.5 tsp apple cider vinegar ((sub red wine or white vinegar)); 1.5 tsp miso paste (, white or yellow); 3 tbsp nutritional yeast; 1.5 tsp liquid smoke; 1.5 tbsp cornstarch; 0.75 tsp fresh ground pepper; 0.75 tsp black salt (kala namak) (, divided *See note)

Instructions

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1

Whisk the tamari (2 tbsp), apple cider vinegar (2 tsp), liquid smoke (1.5 tbsp), smoked paprika (1 tsp), and granulated garlic (1 tsp) together in a large bowl. Cut the extra firm tofu (7 oz) into 0.25 inch cubes and add to the marinade. Gently toss and let marinate for 10-15 minutes or longer.
2

Heat a large non-stick pan over medium heat. Add the olive oil (2 tbsp) and once hot, add the marinated [tofu] (do not pour in the marinade). Cook for 7-9 minutes, stirring occasionally, until browned and slightly crispy. Remove from heat, place in a bowl, and wipe out the pan.
3

In a large bowl, whisk the soy milk (2 cups), liquid smoke (1.5 tsp), cornstarch (1.5 tbsp), nutritional yeast (3 tbsp), lemon juice (1.5 tbsp), apple cider vinegar (1.5 tsp), miso paste (1.5 tsp), fresh ground pepper (0.75 tsp), black salt (0.5 tsp), and olive oil (1 tbsp) until smooth. Set aside. Cook the spaghetti (12 oz) in a large pot of salted boiling water until just shy of al dente according to package instructions.
4

When 5-6 minutes remain for the pasta cook time, heat the same large skillet over medium heat. Add the remaining olive oil (1 tbsp) until it shimmers. Add the shallot (1 small) and sauté until translucent (1-2 minutes). Add the garlic (2 cloves) and sauté until fragrant and lightly golden (30-60 seconds).
5

Whisk the sauce again and add it to the pan. Cook until it thickens slightly (2-4 minutes). If the pasta isn't finished, lower the heat or remove the sauce briefly. Taste and adjust seasoning as needed.
6

When the pasta is done, reserve pasta water (0.5 cup) and drain. Add pasta to the skillet and stir to coat. Add pasta water (0.25 cup) and cook until creamy and noodles are coated (1-2 minutes), adding more pasta water if needed. Fold in the [tofu bacon], reserving some for topping. Remove from heat, sprinkle the remaining [black salt] and stir gently. Optionally, add [fresh-cut parsley], [black pepper], and [vegan parmesan].