Vegan Carbonara with Silken Tofu – David’s Carby Carbonara
If you’re craving a creamy, flavorful pasta without the traditional heavy ingredients, David’s Carby Carbonara has you covered. This recipe is a plant-based twist on classic carbonara that doesn’t compromise on taste. Using silken tofu and smoky spices for depth, it delivers a rich, velvety sauce that coats every strand of spaghetti. Perfect for weeknight dinners, it’s a delicious way to indulge in comfort food while keeping things a little lighter.

With just a few ingredients and easy-to-follow steps, you’ll have a satisfying meal ready in no time. Plus, quinoa bacon bits add a fun texture and smoky flavor that makes this dish feel extra special.
Why You’ll Love David’s Carby Carbonara
- Rich & Creamy Texture: The tofu-based sauce is incredibly smooth and coats the pasta just right.
- Flavorful: Smoked paprika and Himalayan black salt bring an authentic, savory flavor that will impress any pasta lover.
- Plant-Based: This carbonara is entirely vegan, offering a guilt-free indulgence.
- Quick & Easy: With only a few steps, it’s an ideal recipe for busy evenings.
- Customizable: Feel free to add extra black pepper, parsley, or even nutritional yeast to make it your own.
What You Need to Make David’s Carby Carbonara
To make David’s Carby Carbonara, you’ll need a few pantry staples and a handful of fresh ingredients. For specific amounts, check out the recipe card below.
- Spaghetti: Cook it according to package directions, and don’t forget to reserve some of the pasta water!
- Tofu Sauce: Silken or soft tofu blended with olive oil, garlic, and lemon juice for a creamy texture.
- Seasonings: Smoked paprika, sea salt, black pepper, and optionally, Himalayan black salt for a hint of eggy flavor.
- Quinoa Bacon Bits: Adds a lovely crunch and smoky flavor.
How to Make David’s Carby Carbonara
- Cook the Pasta: Prepare the spaghetti following the package instructions. Reserve 1/2 cup of the cooking water, then drain the pasta and place it in a large mixing bowl.
- Blend the Sauce: In a high-speed blender, combine tofu, olive oil, reserved pasta water, garlic, lemon juice, smoked paprika, sea salt, black pepper, and the optional black salt. Blend on high for about 1 minute, or until the mixture is smooth and creamy.
- Combine with Pasta: Pour the sauce over the spaghetti in the mixing bowl. Add the quinoa bacon bits and use tongs to mix everything until the pasta is evenly coated and creamy.
- Serve and Garnish: Divide the carbonara into six servings and garnish with freshly ground black pepper and chopped parsley, if desired.
Commonly Asked Questions
What type of tofu is best for the sauce?
Silken or soft tofu works best for a smooth, creamy consistency. Avoid firm or extra-firm tofu, as they won’t blend as well.
Can I make this dish gluten-free?
Absolutely! Just swap the regular spaghetti with your favorite gluten-free pasta for a gluten-free version of this recipe.
How can I make the sauce even creamier?
If you like an ultra-creamy sauce, add a splash more pasta water or a tablespoon of dairy-free milk when blending.
Is there a substitute for quinoa bacon bits?
Yes! You can try crispy chickpeas, smoked tempeh, or coconut bacon as tasty alternatives.
What does the black salt (kala namak) add to the flavor?
Black salt has a unique, slightly sulfurous flavor that mimics the taste of eggs. It’s optional, but it adds an extra layer of depth to the dish.

Vegan Carbonara with Silken Tofu – David’s Carby Carbonara Recipe
Ingredients
- 1 box 1 pound spaghetti (reserve 1/2 cup cooking water)
- Freshly ground black pepper optional
- Chopped parsley optional
For Sauce:
- 1 cup silken or soft tofu
- 1/4 cup olive oil
- 1/2 cup reserved cooking water
- ¼ teaspoon minced clove garlic
- 1 teaspoon lemon juice
- 1 1/4 teaspoons smoked paprika
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon Himalayan black salt kala namak (optional)
- 1 batch quinoa bacon bits
Instructions
- To make the spaghetti: Prepare the pasta according to package directions. Reserve 1/2 cup cooking water and then drain, transfer to a large bowl.
- To make the sauce: Combine the tofu, olive oil, reserved cooking water garlic, lemon juice, smoked paprika, salt, pepper and black salt (if using) in a high-speed blender. Blend 1 minute or until smooth and creamy.
- Add the bacon bits and sauce to the bowl with the pasta and mix with tongs until well combined and the pasta is coated and creamy.
- Divide into 6 servings and garnish with freshly cracked black pepper and parsley, if using.
Notes
Freshly ground black pepper, optional
Chopped parsley, optional For Sauce:
1 cup silken or soft tofu
1/4 cup olive oil
1/2 cup reserved cooking water
¼ teaspoon minced clove garlic
1 teaspoon lemon juice
1 1/4 teaspoons smoked paprika
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/2 teaspoon Himalayan black salt, kala namak (optional)
1 batch quinoa bacon bits