Vegan Cacio e Pepe with Black Pepper Tofu

Ingredients

• 1 lb Spaghetti
• 14 oz Tofu (extra-firm)
• 1/4 cup Nutritional Yeast
• 1/4 cup Olive Oil
• 2 tbsp Black Pepper (freshly ground)
• 1 tsp Salt

Instructions

1. 1Press the 14 oz extra-firm Tofu to remove excess water. Crumble the tofu into small, roughly 1/4-inch pieces.
2. 2Heat the 1/4 cup Olive Oil in a large skillet (such as a 12-inch skillet) over medium heat (approximately 300-350°F / 150-175°C). Add the crumbled 14 oz Tofu and cook for 8-10 minutes, stirring every 2-3 minutes, until the tofu pieces are golden brown and crispy. Stir in the 1/4 cup Nutritional Yeast and the 2 tbsp freshly ground Black Pepper.
3. 3Bring a large pot (such as a 6-quart pot) of water to a rolling boil over high heat (212°F / 100°C). Add the 1 tsp Salt and the 1 lb Spaghetti to the boiling water. Cook the spaghetti for 8-10 minutes, stirring occasionally, until it is firm to the bite (al dente). Before draining the cooked spaghetti, carefully scoop out 1 cup of the hot cooking liquid and set it aside.
4. 4Add the cooked 1 lb Spaghetti directly to the skillet with the black pepper tofu. Toss the spaghetti and tofu together for 1 minute to combine thoroughly. Gradually add the reserved 1 cup of hot cooking liquid, 1/4 cup at a time, tossing constantly, until the sauce coats the spaghetti and reaches your desired consistency. Serve immediately.

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