Vegan carbonara
This rich, creamy vegan carbonara with a mind-blowing "egg" sauce is irresistible! Swap tofu for vegan bacon to make it even quicker and just as delicious.
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Cooking tools:
- Chef's knife
- Cutting board
- Baking sheet
- Parchment paper
- Oven
- Mixing bowl
- Spatula
- Pot
- Colander
- Saute pan
- Stove
- Whisk
- Spoon
Ingredients
- 14 oz (400g) firm tofu, pressed
- 3 Tbsp (45ml) reduced-sodium soy sauce
- 1 Tbsp (15ml) dark soy sauce
- 1 Tbsp (15ml) maple syrup
- light brown sugar
- agave syrup
- 1 Tbsp (15ml) vegetable oil
- ½ tsp ground black pepper
- ½ tsp dried thyme
- ¼ tsp garlic powder
- ¼ tsp liquid smoke
- 14 oz (400g) spaghetti noodles
- 2 cups (480ml) water
- ¼ cup (32g) cornstarch
- 3 Tbsp (15g) nutritional yeast flakes
- 1½ Tbsp (21g) unsalted vegan butter
- ¾ tsp salt
- ¾ tsp garlic powder
- ¼ tsp ground turmeric (optional, for colour)
- 1 tsp (2.3g) ground black pepper
- ¾ tsp kala namak †
- 2 Tbsp (13g) vegan parmesan (optional)
- ½ tsp kala namak †
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