Creamy Vegan Carbonara

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5 from 3 votes

This Vegan Carbonara is so incredibly creamy and cheesy that you'll forget it's plant-based! Tossed with meaty and smoky tofu bits, this recipe is healthy comfort food at its finest. Serve it for Sunday supper, dinner parties, and when cravings strike!

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: Italian

Servings: Servings

Author: Jenné Claiborne

Ingredients

Smoky Tofu Bits

½ block of extra firm tofu about 7oz
¼ cup tamari or soy sauce
1 tbsp tomato paste
2 tsp pure maple syrup
1 tsp liquid smoke
1 tsp smoked paprika
1 tbsp extra virgin olive oil

Vegan Carbonara Pasta

2-3 tbsp kosher salt for boiling pasta
½ lb spaghetti or other long pasta
1 tbsp mellow miso paste
2 tbsp extra virgin olive oil
3 cloves garlic minced
2 shallots diced
2 tbsp all-purpose flour
2 cups plain unsweetened soy milk or other non-dairy milk
3 tbsp nutritional yeast
1 tsp fresh lemon juice plus more to taste
1 tsp freshly ground black pepper plus more to taste
1/2 tsp salt plus more to taste
Fresh parsley leaves for garnish

Instructions

Smoky Tofu Bits

Thinly slice the tofu into thirds lengthwise, then place it on a plate on a folded paper towel. Cover with another sheet of paper towel, and place a heavy pan on top, directly on the tofu to press out any excess liquid. Let it sit for 10 minutes or longer. Once pressed, dice the tofu into small cubes.
In a small bowl, combine the soy sauce, tomato paste, maple syrup, liquid smoke, and smoked paprika. Stir well.
Add the tofu to the marinade and gently toss to coat. Marinate for at least 15 minutes up to overnight.
Cook the tofu in the oven or stove-top:
Oven Instructions: Preheat an oven to 400°F and line a rimmed baking sheet with parchment paper. Transfer the tofu pieces to the baking sheet, drizzle them with 1 tablespoon of olive oil, and gently spread them into an even layer. Bake for 30 minutes or until the tofu is crispy along the edges and tender at the center.
Stovetop Instructions: Warm a tablespoon of olive oil in a skillet over medium heat. Add the tofu and cook for 10 minutes, stirring regularly, or until the tofu is crispy along the edges.

Vegan Carbonara

Bring a large pot of heavily salted pasta water to a boil over high heat.
Add the spaghetti and cook according to the package directions. Before draining the pasta, save ½ cup of the cooking water. Pour ¼ cup of the pasta water into a small mixing bowl and whisk in the miso paste until dissolved. Reserve the remaining pasta water for later.
Heat the olive oil in a skillet over medium heat. Add the garlic and shallots and sauté until tender for about 3 minutes. Sprinkle the flour over the shallots and toast for 30 seconds.
Add the soy milk, miso and water mixture, nutritional yeast, lemon juice, black pepper, and salt. Bring to a simmer on medium-low heat, and stir gently until it thickens, about 5 minutes. If you want a thinner sauce, stir in the remaining pasta water.
Add the drained pasta to the carbonara sauce and gently toss with tongs until combined. Increase the heat to medium if needed to warm the pasta.
Add half of the smoky tofu bits and gently toss again.
Season the carbonara to taste with more salt, pepper, lemon, or nutritional yeast. Serve the pasta hot topped with smoky tofu bits and fresh chopped parsley.

Video

Notes

Storage Directions

Refrigeration: Leftovers keep covered in an airtight container in the refrigerator for up to 5 days.
Freezing: Cool the vegan spaghetti carbonara completely to room temperature before transferring it to a freezer-safe container and freezing it for up to 3 months. Defrost the pasta in the refrigerator overnight.
Reheating: Warm the leftover pasta in a saucepan over low heat with a splash of unflavored soy milk for 3-5 minutes or until hot. You can also warm it on gentle heat in the microwave.

Recipe Pro-Tips

Press and Marinate the Tofu. Pressing removes the moisture, making the tofu thick and meaty. Marinating adds savory smokiness, imparting a flavor similar to that of bacon!
Season the Pasta Water. Do like the Italians do and don't skip this step! Salting the cooking water seasons the pasta, enhancing its flavor. Add 1-1 1/2 tablespoons of kosher or coarse sea salt for every 1 quart of boiling water before adding the pasta.
Don't Overcook the Pasta. For the best texture, cook the pasta until al dente, or lightly firm but not hard. The pasta will continue to cook in the carbonara sauce, so cooking al dente will keep it from getting mushy.
Don't Rinse the Pasta. If the pasta is done before the sauce, toss it with 2 teaspoons of olive oil after draining. Do not rinse the pasta.
Multitask. Minimize your time in the kitchen by boiling the pasta and making the carbonara sauce while the tofu cooks. Once it's done, assemble the pasta, add the tofu bits, season, and serve!
Gluten-Free Option. Replace the spaghetti with your favorite gluten-free pasta, and use chickpea flour instead of white flour for the roux.

Nutrition