Cauldron

Courgette & Tofu Carbonara

This Courgette & Tofu Carbonara recipe is creamy, seasonal and packed with hidden veggie goodness. Whip up the creamiest vegan courgette carbonara sauce and add our no fuss Cauldron Marinated Tofu Pieces – no pressing, marinating or chopping needed with our ready prepped tofu! This delish dish can be in your bowl in 20 mins, for an easy, speedy dinner. 

Serves 2
20 mins
Easy
Vegan
496 cals (per serving)
Cauldron Marinated Tofu with red packaging with a see-through section to showcase the tofu pieces

Made with our Organic Marinated Tofu Pieces

High in protein
Vegan
High in calcium
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Ingredients:

  • 1 x 160g pack Cauldron Marinated Tofu

  • 2 garlic cloves, thinly sliced

  • 1 white onion, sliced

  • 150g spaghetti

  • 2 medium courgettes

  • 2 tbsp plant based milk

  • 30g plant based cheese

  • 1 lemon, juiced and zested

  • 1 tsp olive oil

  • A couple pinches of black pepper

  • Basil, torn, to garnish

Method:

  1. Preheat 1/2 tsp of oil over medium high heat and add the Cauldron Marinated Tofu. Cook for around 5 minutes until it is crispy and golden brown. Set a couple of pieces aside for topping the pasta with.

  2. With a large cheese grater, grate the skin of the courgette in long strokes, setting aside the green skin from the white flesh. Chop the white part of the courgette into thick slices and reserve for the sauce.

  3. Cook your pasta until al dente, for about 8 minutes then drain and set to one side, saving some pasta water for later.

  4. Next, heat the remaining oil in a saucepan then add your garlic, onion and the chopped white courgette slices, cooking until soft.

  5. Once softened, add the cooked courgettes, onions and garlic to a blender with the plant-based milk & cheese, lemon juice and pepper and blend until smooth.

  6. Add the cooked pasta, blended sauce and a splash of pasta water into the same pan as the Cauldron Tofu and stir thoroughly until fully combined and glossy.

  7. Finally add your green courgette skin strips and stir through.

  8. Serve into bowls and top with the reserved Cauldron Marinated Tofu, black pepper to season, lemon zest, torn basil and enjoy! 

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