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Restaurant-Style Carbonara
50 min
Main
Servings
Total
50 minPrep
20 minCook
30 minContains
soy
tree nut
gluten
Free from
peanut
sesame
Ingredients
Smoked tofu
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14 oz (400 g)firm tofu, pressed
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1 Tbsp (15 mL)dark soy sauce
-
-
1 Tbsp (15 mL)vegetable oil
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½ tspground black pepper
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½ tspdried thyme
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¼ tspgarlic powder
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¼ tsp
Pasta
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14 oz (400 g)dry spaghetti noodles
Pasta carbonara
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2 cups (480 mL)water
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¼ cup (32 g)cornstarch
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1½ Tbsp (21 g)unsalted vegan butter
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¾ tspsalt
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¾ tspgarlic powder
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¼ tspground turmeric (optional, for colour)
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1 tsp (2 g)ground black pepper
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¾ tsp
Toppings
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½ tspground black pepper
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½ tsp
Make your own
Directions
- Line a baking tray and preheat the oven to 390°F (200°C)*.
- Dice the tofu into ½ inch (1 cm) cubes. Then transfer to the baking tray.
- In a small bowl, mix the rest of the smoked tofu ingredients.
- Pour this sauce over the tofu and toss to coat.
- Bake for 30 minutes, stirring every 10 minutes.
- Meanwhile, cook the pasta according to the package instructions. Drain when al dente.
- Meanwhile, add the water and cornstarch to a sauté pan. Don't turn on the heat yet. Stir until dissolved.
- Then add the nutritional yeast, butter, salt, garlic powder, and turmeric.
- Then turn on the heat to medium-high. Whisking frequently, until bubbly thickened, about 6 - 7 minutes. Keep covered, warm on very low heat until serving.
- Add the cooked pasta, pepper and kala namak. Toss until coated.
- To assemble, divide into bowls and top off with the smoked tofu bits. Sprinkle with vegan parmesan and some extra black pepper and kala namak. Enjoy!
Notes
- * We recommend top and bottom heating (not fan-assisted/convection).
Storage
- Store in an airtight container in the fridge for up to 3 days.
- When reheating, add splashes of water as needed to loosen up the sauce.
Let us know what you think
Plate method
The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.
Grains & Starches 82%
• dry spaghetti noodles
Proteins 18%
• firm tofu
• nutritional yeast flakes
• vegan parmesan
Fruits & Veggies 0%
Calcium
• firm tofu
Fat
• vegetable oil
• unsalted vegan butter
• vegan parmesan
Nutrition info
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
Watch it step-by-step!
Discussion & Rating
Amazing! Really Restaurant-like👌
I have made this recipe twice and it’s so good! This marinade has become my go to for tofu. I marinated some tofu, pan fried, and put it on a sandwich. 😋
This was absolutely divine! It's going on my list of favourite pasta recipes to make again (all of which are PUL may I say! 😆).
As a true Roman i can only say this was delicious!
REALLY really yummy!
First time I ever used nutritional yeast, Kala Namak and Liquid Smoke. It all comes together so well and tastes absolutely divine 🤍
I was sceptical at first but this was amazing! I roasted the tofu in the pan because I didn’t feel like heating up the oven. It was still great ☺️. I also didn’t know how easy it is to make your own vegan Parmesan!
Really nice. Made it for my mum who is fasting this period, nice twist! We don't eat tofu so I added sun dried tomatoes instead. 😊 Thanks for the idea!
Seriously good. It really gives the feeling of a carbonara. Mine was a bit too salty but I think that was my bad as I don't have kosher salt. Otherwise perfect.
New fave pasta recipe for sure!
Question! Maple syrup is quite expensive here.. any suggestions for replacements?
My non-vegan boyfriend and I love it! He loves Italian cuisine and has tried different versions of vegan carbonara for me (❤️). This one is a recipe that we'll definitely make again! Thank you
This pasta was amazing! I served it to my family of non-vegans and they loved it and asked me to make it again. I used smoked pepper corns to garnish which added to the smokiness of the tofu. Thank you!
this was *unfathomably* good—this is going in our regular rotation
DELICIOUS!!
As soon as I saw the new PIL video I knew I had to make this! It was incredible, and don’t skip the Parmesan! We loved the bacony bits so much. Will definitely make again!!
Super tasty! I skipped the liquid smoke because it was the only ingredient I didn’t already have at home but I’ll try it next time. I also didn’t have fresh cracked pepper so I used ground pepper instead. I subbed one to one and it was a little bit too peppery, so if anyone reading this is in the same boat, start with less and you can add more as needed.
As an Italian, thank you! It's hard to come across vegan versions of classics and this was delicious!