Cauldron

Easy Tofu Carbonara

You will love this easy vegan recipe for Tofu Carbonara by @limes_pickmeup that’s ready in just 30 minutes. Our flavour packed, crispy tofu pieces have the power to convert anyone to loving plant-based carbonaras! This creamy vegan pasta recipe is perfect for a quick dinner any night of the week.

Serves 4
35 mins
Easy
Vegan
Yellow carbonara spaghetti pasta with tofu in deep white bowls, small dish with parmesan cheese to side.
Cauldron Extra Firm Tofu pink packaging

Made with our Extra Firm Plant-Based Tofu

High in protein
Vegan
High in calcium
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Ingredients:

  • 400g Cauldron Extra Firm Tofu

  • 3 tbsp soy sauce

  • 1 tbsp maple syrup

  • ½ tsp dried thyme

  • ½ tsp liquid smoke

  • ¼ tsp garlic powder

  • 400g mushrooms, sliced

  • 500g dry spaghetti

  • 960ml water

  • 64g cornstarch

  • 6tbsp nutritional yeast

  • 3tbsp vegan margarine

  • 1.5 tsp salt

  • 1.5 tsp garlic powder

  • ½ tsp ground turmeric

  • Pinch of black pepper

  • 1.5 tsp kala namak

  • Vegan parmesan (optional)

Method:

  1. Chop the Cauldron Extra Firm Tofu into 1cm cubes.

  2. Mix the soy sauce, maple syrup, liquid smoke, dried thyme and garlic powder together in a small bowl and add the tofu. Toss well, spread out on a baking sheet and bake for 30mins at 200°c fan.

  3. Toss the sliced mushrooms in any remaining sauce and add to a separate baking sheet in the oven with the tofu. 

  4. Cook the spaghetti as per packet instructions and drain

  5. Add water and cornstarch to a large pan and stir until dissolved. Next, add the nutritional yeast, margarine, salt, turmeric and garlic and heat on medium-high heat for 6 minutes - stirring frequently until thickened and bubbling. 

  6. Add the cooked spaghetti, mushrooms, black pepper and kala namak into the pan and toss until coated.

  7. Plate the spaghetti with the tofu pieces scattered over the top and optional vegan parmesan. Add extra kala namak and black pepper as needed to serve.

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