Main course
2 servings
20 min

Vegan spaghetti carbonara

An easy and delicious vegan carbonara, rich in protein thanks to tempeh and tofu. Recipe by @silvestres.uy.

Ingredients

200 g organic soy tempeh, cut into 1-2 cm cubes
200 g tofu
1/2 cup plant-based milk
1/2 tsp black salt (or regular salt if unavailable; black salt gives an egg-like flavor)
1/2 tsp black pepper
1/2 tsp turmeric
2 cloves garlic, finely chopped
Spaghetti

Instructions

Blend the tofu, milk, salt, pepper, and turmeric until smooth.

Cook the pasta in boiling water as usual. Once ready, heat a pan or the same pot over low heat with a drizzle of olive oil. Add the garlic and cook for 1 minute until golden.

Add the pasta, tempeh bacon, and tofu cream, stirring well to combine. Serve with vegan parmesan on top.

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