Restaurant-Style Carbonara

Name: Restaurant-Style Carbonara
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 14.109 oz firm tofu; 3 tbsp reduced-sodium soy sauce; 1 tbsp dark soy sauce; 1 tbsp maple syrup; 1 tbsp vegetable oil; ½ tsp ground black pepper; ½ tsp dried thyme; ¼ tsp garlic powder; ¼ tsp liquid smoke; 14.109 oz spaghetti noodles; 2 cup water; ¼ cup cornstarch; 3 tbsp nutritional yeast flakes; 1½ tbsp unsalted vegan butter; ¾ tsp salt; ¾ tsp garlic powder; ¼ tsp ground turmeric; 1 tsp ground black pepper; ¾ tsp kala namak; 2 tbsp vegan parmesan; ½ tsp ground black pepper; ½ tsp kala namak

By Pick Up Limes · Pickup LimesPublic

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This rich, creamy, can’t-believe-it-has-no-eggs carbonara won’t leave you indifferent. Here, the traditional Roman dish gets reimagined in our vegan version with a mind-blowing “egg” sauce. Luscious, peppery and utterly addictive, this vegan carbonara recipe is as delicious as it is simple. Sub the tofu bits for some store-bought vegan bacon for an extra speedy version!

Prep: 20 min
Cook: 30 min
Total: 50 min
Servings: 4

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Recipe source

This recipe was taken from Restaurant-Style Carbonara · by Pick Up Limes. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 4 people

Cooking for

400 gfirm tofu
3 tbspreduced-sodium soy sauce
1 tbspdark soy sauce
1 tbspmaple syrup
1 tbspvegetable oil
0.5 tspground black pepper
0.5 tspdried thyme
0.25 tspgarlic powder
0.25 tspliquid smoke
400 gspaghetti noodles
2 cupwater
0.25 cupcornstarch
3 tbspnutritional yeast flakes
1.5 tbspunsalted vegan butter
0.75 tspsalt
0.75 tspgarlic powder
0.25 tspground turmeric
1 tspground black pepper
0.75 tspkala namak
2 tbspvegan parmesan
0.5 tspground black pepper
0.5 tspkala namak

Steps

1
Line a baking tray and preheat the oven to 205°C (200°C)*.
2
Dice the tofu into ½ inch (1 cm) cubes. Then transfer to the baking tray.
3
In a small bowl, mix the rest of the smoked tofu ingredients.
4
Pour this sauce over the tofu and toss to coat.
5
Bake for 30 minutes, stirring every 10 minutes.
6
Meanwhile, cook the pasta according to the package instructions. Drain when al dente.
7
Meanwhile, add the water and cornstarch to a sauté pan. Don't turn on the heat yet. Stir until dissolved.
8
Then add the nutritional yeast, butter, salt, garlic powder, and turmeric.
9
Then turn on the heat to medium-high. Whisking frequently, until bubbly thickened, about 6 to 7 minutes. Keep covered, warm on very low heat until serving.
10
Add the cooked pasta, pepper, and kala namak. Toss until coated.
11
Divide into bowls and top off with the smoked tofu bits. Sprinkle with parmesan, extra black pepper and kala namak**. Enjoy!

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Per portion

Calories: ~160.1 kcal
Protein: ~9.2 g
Fat: ~8.2 g
Carbs: ~14.1 g
Fiber: ~0.4 g
Sodium: ~829.2 mg

8 ingredients still need USDA food links. ground black pepper, dried thyme, garlic powder, garlic powder, ground turmeric, ground black pepper, ground black pepper are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 4-portion recipe.

Nutrition needs links

Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.

Milk
Soy

Partial · 14/22 ingredients linked