Vegan Spaghetti Carbonara

My absolute favorite pasta is carbonara, so here’s my vegan version. Enjoy!

Serves 2-3

200g spaghetti

For the tofu

200g neutral tofu

2 tsp ground smoked paprika

1½ tsp vegetable stock powder

2 tsp tamari

2 tbsp rapeseed oil

For the sauce

300ml neutral cashew nuts

2 tbsp nutritional yeast

1 tsp ground turmeric

2 tsp vegetable stock powder

½ tsp kala namak salt (optional)

Extra sea salt (optional)

300ml water

Freshly ground black pepper

Cut the tofu into small dices. In a bowl, mix the tofu together with the rest of the ingredients and put it in the fridge for 2-4 hours (or overnight). In a frying pan, fry the tofu on medium heat until crispy. This can take a while, remember to stir frequently so the tofu does not burn. Transfer the fried tofu to a plate and set aside.

For the sauce, put all the ingredients in a household blender and mix until very smooth (this can take several minutes).

Cook the spaghetti according to instructions and drain from water. In a frying pan, gently heat the sauce (while stirring), add the cooked spaghetti and fried tofu and stir gently. Top with freshly ground black pepper and enjoy!