Vegan Carbonara with Smoked Tofu - Creamy, Savory & Simple
A delicious vegan carbonara with smoked tofu brings Italian flair straight to your kitchen, without any animal products. As a little cat with a penchant for fine culinary arts, I love this hearty treat that tastes so wonderfully creamy and aromatic. The combination of spicy smoked tofu, which serves as a perfect substitute for bacon, and a rich sauce based on cashews is simply unbeatable. This dish is quick to make and is perfect for a relaxed dinner where you want to treat yourself to something special. With just a few fresh ingredients, you can conjure up a plant-based pasta that will surprise even the most dedicated foodies. The best part? Preparation is child's play and even beginners can master it in no time. Grab your pan and let's prepare this healthy soul food together, which not only satisfies your hunger but also makes you truly happy. Meow, I promise you, this creamy composition will be your new everyday favorite!
Ingredients
Preparation
First, cook the spaghetti (100 g) in plenty of boiling salted water until al dente.
Meanwhile, process the cashews (50 g) together with the nutritional yeast (1 tbsp), turmeric (1 pinch), and water (100 ml) in a blender to create a fine, creamy sauce.
Cut the smoked tofu (75 g) into small, fine cubes and finely chop the garlic clove (1).
Heat the olive oil (1 tbsp) in a pan and sauté the smoked tofu until golden brown and crispy.
Briefly sauté the chopped garlic (1) until fragrant.
Add the cooked spaghetti (100 g) directly to the pan and stir in the prepared cashew sauce (50 g) until everything is wonderfully creamy and combined.
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