Vegan Carbonara

This creamy spaghetti vegan carbonara is rich, smooth and delicious! A cashew based sauce with tofu bacon topping.

Course Main Course

Prep Time 20

Cook Time 15

Total Time 35

Servings people

Calories 760kcal

Cost $6

If you have time, press the tofu for 10-20 minutes. To do this, place the tofu on paper towel or a clean, non-fluffy tea towel and weigh it down with a chopping board and some heavy objects (a cast iron dish or pan works nicely).
Slice the tofu into thin strips roughly 3-5mm wide. The thinner the strips, the crispier the bacon! Then slice strips again into bacon-bit size squares.
In a small bowl, combine the marinade ingredients: soy sauce, maple syrup and smoked paprika.
Place tofu pieces into a single layer in a large baking tray, pour over the marinade and soak for 10 minutes. The longer you leave it the more flavour the tofu will absorb.
Air fryer option: add tofu bacon bits into airfryer for 18 minutes at 200C/390F, shaking half way through.
Oven option: place tofu onto a lined baking sheet and bake at 210C/410F for 20-25 minutes, flipping the pieces half way through, they are done when golden and slightly crispy.
Pan fry option: Heat a generous lug of oil in a frypan over medium-high heat. Fry tofu for 2-3 minutes on each side until golden. Rest on paper towel to absorb excess oil before serving - the tofu will get crispier after cooling slightly.

Place cashews in a small bowl and soak in boiling water for 10 mins. Drain.
Combine all sauce ingredients in a blender and blitz until smooth. Taste and season with salt and pepper. Add extra water if you’d like a thinner consistency.
Pour sauce over pasta and mix gently to combine. Serve into bowls and top with tofu bacon bits.