Plant-Based Italian Spaghetti Carbonara
19 ingredients · 8 steps · from Pick Up Limes
Ingredients
- 1 block tofu
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tsp maple syrup
- 1 tbsp neutral vegetable oil
- to taste black pepper
- 1 tsp dried thyme
- 1 tsp garlic powder
- 1 dash liquid smoke
- 200g spaghetti
- 2 tbsp cornstarch
- 1 tbsp nutritional yeast
- 1 tsp vegan butter
- optional turmeric powder
- 1 tsp vegan parmesan
- to taste kala namak (black salt)
- for garnish fresh basil
- 1 squeeze lemon juice
- for vegan parmesan cashews
Steps
- Preheat oven to 390°F (200°C). Press tofu to remove water.
- Make marinade: soy sauce, dark soy sauce, maple syrup, neutral oil, black pepper, thyme, garlic powder, liquid smoke.
- Coat tofu in marinade, spread on baking tray, bake 30-40 minutes.
- Cook spaghetti in salted boiling water until al dente.
- Make sauce: whisk cornstarch in cold water, add nutritional yeast, vegan butter, salt, garlic powder, optional turmeric, simmer until thick.
- Add black pepper and kala namak, toss with cooked pasta.
- Plate pasta with baked tofu, vegan parmesan, kala namak, black pepper.
- Optional: make vegan parmesan with cashews, nutritional yeast, garlic powder, onion powder, salt.
Recipe extracted by Foodle from “PASTA perfect for weeknight dinner (plant-based) 🍝” by Pick Up Limes. Quantities follow the video and may be approximate — watch the original for technique.
