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–+ servings

Vegan Carbonara with Silken Tofu – David’s Carby Carbonara Recipe

Discover how to make David’s Carby Carbonara, a vegan twist on the classic carbonara. Creamy tofu sauce, smoky quinoa bacon bits, and easy steps make this a perfect plant-based dinner.
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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

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
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