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.
1box1 pound spaghetti (reserve 1/2 cup cooking water)
Freshly ground black pepperoptional
Chopped parsleyoptional
For Sauce:
1cupsilken or soft tofu
1/4cupolive oil
1/2cupreserved cooking water
¼teaspoonminced clove garlic
1teaspoonlemon juice
1 1/4teaspoonssmoked paprika
1/2teaspoonsea salt
1/4teaspoonblack pepper
1/2teaspoonHimalayan black saltkala namak (optional)
1batch 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, optionalFor 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