Ingredients
Smoky Tofu Bits
- 150 g Tofu sliced into thin pieces
- 1 tsp liquid smoke
- 1 tsp dark soy sauce
Carbonara
- 200 g dried pasta I used tagliatelle but any pasta like linguine or spaghetti will be just as good.
- 350 ml almond milk or any plant based milk
- 150 ml soy cream
- 60 g plain flour
- 1 Tbsp olive oil
- 1 onion medium, diced small
- 2 cloves garlic minced
- 1 Tbsp nutritional yeast
- 1 tsp salt
- 1/2 tsp ground black pepper
Servings: people
Instructions
- Cook the pasta according to the package instructions - usually 8-10 minutes.
- In a bowl add the tofu, liquid smoke and soy sauce and mix well. Ideally you do this ahead of time to let it marinade.
- In a large pan, heat the olive oil and fry the tofu for 5-7 minutes until it starts to get crispy and the moisture in the soy sauce has disappeared.
- Add the onions and fry until soft, around 5 minutes.
- Add the garlic and cook for another minute.
- Sprinkle the flour over the mixture ensuring it's all coated well, and cook for another 30 seconds - 1 minute ensuring you do not let it stick and burn.
- Add the milk, cream, nutritional yeast, salt and pepper and mix together well. Simmer for 5-8 minutes or until the sauce thickens. If it's too thick, add a splash of milk. If it's not thickening well just let it simmer a little longer.
- Stir in the pasta and serve with fresh parsley, and vegan Parmesan if you like. Enjoy!
