Vegan Carbonara with Sticky Tofu Pancetta

Recipe from ‘Glowing on Plants‘
with kind permission

Ingredients:

For the tofu pancetta

  • 400 g firm tofu
  • 2 tbsp soy sauce
  • 1 clove garlic minced
  • 1 tsp smoked paprika
  • 2 tsp blackstrap molasses
  • 1 tbsp coconut oil

For the carbonara sauce

  • 500 g spaghetti pasta
  • 4 tbsp olive oil divided
  • 1 onion
  • 2 cloves garlic
  • ¼ tsp cracked pepper
  • 1 tin coconut milk solid cream part mostly. If liquid at room temperature, leave in fridge for an hour to separate and harden. Add all the cream and 2 – 3 tbsp of the liquid.
  • 1 tbsp plain flour
  • ½ cup nutritional yeast
  • 2 tbsp lemon juice

 

Directions:

To marinade the tofu pancetta

  • Cut the tofu into thin, short strips.
  • Place the tofu into a large based bowl and add the soy sauce, garlic, smoked paprika, and blackstrap molasses.
  • Combine with a spoon or your hands until the tofu is well covered.
  • Heat the coconut oil over a medium heat and add the tofu pancetta when oil is hot.
  • Cook until golden, stirring frequently, and then remove from the heat.

To make the carbonara sauce

  • Cook the spaghetti as per instructions.
  • Heat 2 tablespoons of the olive oil in a large pan over a medium heat.
  • Roughly chop the onion and garlic and add to the pan.
  • Add the cracked pepper and continue to sautée for a few more minutes.
  • In a large blender jug, add the onions and garlic, the 2 remaining tbsp of olive oil, the coconut milk and liquid, plain flour, nutritional yeast and lemon juice.
  • Blend on high speed until smooth.
  • Transfer carbonara sauce back to the large pan and heat on a medium heat.
  • Toss the tofu pancetta into the sauce adding a little salt if required.
  • When the pasta is ready, drain and add to the carbonara sauce.
  • Serve immediately pipping hot with a green salad, some garlic bread or plain by itself.

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