Carbonara was one of my favourite ever dishes before I found my way with a vegan lifestyle and I’ve re-created it a few times with various cashew sauces which were lovely, but honestly, this guy was the closest to the real deal yet. LETS GO!
YOU WILL NEED
- ½ a block of smoked Tofu thinly sliced (1 cup)
- Olive oil
- 1 white Onion
- 2 Garlic cloves
- 1 cup of Mushrooms
- 1 bag of Spinach
- 1 block of silken Tofu
- 1 TSP Soy Butter
- A pinch of Turmeric (for colour)
- 1 TSP Garlic granules
- 2 TBSP Nutritional Yeast
- 3 TBSP Soy Cream
- 2 Cups of Pasta or Spaghetti (about 200g)
Get a hot oiled frying pan on the go, the larger the better because everything’s going to end up in here eventually.. EVEN THE PASTA!!
Thinly slice the tofu and evenly space it in the pan so it has room to fry properly, I like to add a pinch of salt at this point so it’s super bacon-y!
(Side note: the only smoked tofu I could get had chopped almonds in.. it’s not the garlic!)
When it’s crispy, pop it in a bowl and set to one side.
Now put the onion, mushroom and garlic in the pan and bring to the heat again.
GET THE KETTLE ON.
When the mushrooms, onion and garlic are almost cooked, add the spinach and turn off the heat, the warmth of the pan will wilt the spinach rather than destroying all it’s goodness!
Bring the pasta to the boil with a pinch of salt and get cracking on the Carbonara sauce.
Add the silken tofu, soy butter, soy cream, turmeric, nutritional yeast, salt & pepper and garlic granules to a bowl or jug and whisk up with a fork!
When the pasta is cooked, drain well and pour into the pan containing the spinach, garlic, onion and mushrooms.
Turn the heat back on and stir everything through. When it’s fully combined, add the sauce and mix through again until the butter has melted and everything is coated.
Plate up and sprinkle the Tofu bacon on top.
PASTA PARTY TIME!!