Egg-Free Carbonara with Smoked Tofu

Ingredients

• 1 lb Spaghetti
• 8 oz Smoked tofu
• 1 tbsp Olive oil
• 2 cloves Garlic
• 1/4 cup Nutritional yeast
• 1/2 cup Unsweetened almond milk
• 1 tbsp Cornstarch
• 1/2 tsp Salt
• 1 tsp Black pepper
• 2 tbsp Fresh parsley

Instructions

1. 1Fill a large heavy-bottomed pot with at least 4 quarts (3.8 liters) of water and bring it to a rolling boil over high heat (approximately 212°F / 100°C). Add the 1 lb of spaghetti and cook for 8-12 minutes, stirring occasionally, until it is tender but still firm to the bite. Before draining the spaghetti, carefully scoop out and reserve 1/2 cup of the hot cooking water; then drain the spaghetti completely.
2. 2While the spaghetti cooks, cut the 8 oz of smoked tofu into 1/2-inch (1.25 cm) cubes. Heat the 1 tbsp of olive oil in a 12-inch (30 cm) skillet over medium heat (approximately 300-350°F / 150-175°C). Add the diced smoked tofu and cook, stirring occasionally, for 8-10 minutes until the tofu cubes are golden brown and crispy on all sides. Remove the crispy tofu from the skillet and set it aside in a small bowl.
3. 3Mince the 2 cloves of garlic. Add the minced garlic to the same skillet (do not clean it) and cook over medium heat for 1 minute until it becomes fragrant and lightly golden, being careful not to burn it.
4. 4In a medium bowl, whisk together the 1/4 cup of nutritional yeast, 1/2 cup of unsweetened almond milk, 1 tbsp of cornstarch, 1/2 tsp of salt, and 1 tsp of black pepper until the mixture is completely smooth and there are no lumps.
5. 5Pour the nutritional yeast mixture from the bowl into the skillet with the garlic. Cook over low heat (approximately 200-250°F / 95-120°C), stirring constantly with a whisk or rubber spatula, for 2-3 minutes until the sauce visibly thickens to a creamy consistency. If the sauce becomes too thick, gradually stir in 1-2 tablespoons of the reserved 1/2 cup of spaghetti cooking water until it reaches your desired creamy consistency.
6. 6Add the cooked 1 lb of spaghetti and the crispy 8 oz of smoked tofu to the skillet with the thickened sauce. Use tongs to gently toss and coat all the spaghetti and tofu evenly with the sauce.
7. 7Finely chop the 2 tbsp of fresh parsley. Divide the carbonara among four serving plates. Garnish each serving with the chopped fresh parsley and a sprinkle of additional black pepper, if desired. Serve immediately.

Substitutions

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