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Creamy Tofu Spaghetti “Carbonara”

Ingredients

Metric


160 g spaghetti

Tofu Bacon:
200 g firm tofu
1 tbsp soy sauce
½ tbsp smoked paprika

Tofu Sauce:
200 g firm tofu
240 ml soy milk
1 tsp garlic powder
1 tsp onion powder
½ tsp ground cumin
1 tsp salt

Optional Topping:
2 tbsp cashew parmesan
⅛ tsp black salt

US


5 oz spaghetti

Tofu Bacon:
7 oz firm tofu
1 tbsp soy sauce
½ tbsp smoked paprika

Tofu Sauce:
7 oz firm tofu
1 cup soy milk
1 tsp garlic powder
1 tsp onion powder
½ tsp ground cumin
1 tsp salt

Optional Topping:
2 tbsp cashew parmesan
⅛ tsp black salt

MAKES4 portions
PREP TIME20 minutes
COOKING TIME20 minutes
TOTAL TIME40 minutes
Steps
1Fill a wide cooking pot (28 cm ~ 11 inch) with water ~ 2 lt. Bring to a boil then add spaghetti.
2Reduce heat to medium and simmer the spaghetti for 12 minutes - or according to the time given in the packaging instructions. Taste the spaghetti to make sure it’s soft and cooked through. Drain and set aside.
3In the meantime, make the tofu bacon. Cut tofu into small strips and add to a non-stick frying pan.
4Add soy sauce and smoked paprika.
5Stir to coat using a silicone spatula. Arrange in a single layer and set heat to medium (induction #5).
6Fry for 5 minutes without stirring. Reduce heat to very low (induction #2) and fry for another 5 minutes, stirring occasionally.
7Make the sauce. Add tofu, milk, garlic powder, onion powder, ground cumin and salt to a blender.
8Blend until smooth.
9Add the sauce and the tofu bacon to the spaghetti.
10Set heat to low (induction #4). Mix to coat and bring to a simmer. Stir and cook for 5 minutes or until the sauce thickens and is piping hot.
11Transfer to plates.
12Top with cashew parmesan and sprinkle with black salt.
Nutritional Info
Makes 4 portions
320 Calories per portion
22g protein
36g carbohydrates
3g fiber
11g fat
High in Vitamins B1, B2, B3, B6, Folate
High in Omega 3 & 6
High in Calcium
High in Copper
High in Magnesium
High in Manganese
High in Phosphorus
High in Selenium
High in Zinc
I made it!
Made it so far: 5

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