Vegan Carbonara with Tofu Bacon

Rich, creamy, and incredibly satisfying, vegan carbonara with tofu bacon is a delicious plant-based twist on the classic Italian dish. While traditional carbonara relies heavily on eggs, cheese, and cured meats, this version delivers all the smoky, savory comfort using only vegan ingredients. It’s quick to prepare, packed with flavor, and sure to become a favorite weeknight dinner.

Why Make Vegan Carbonara?

Carbonara is known for its luxurious texture and salty, smoky flavor—but you don’t need animal products to achieve that. This vegan carbonara is creamy without being heavy, thanks to a silky sauce made from tofu, plant milk, and nutritional yeast. Paired with crispy tofu bacon, this dish hits all the right notes: creamy, savory, smoky, and deeply comforting.

Ingredients You’ll Need

For the Sauce:

• 1/2 block silken tofu (or soft tofu)
• 1/2 cup unsweetened plant-based milk (oat, soy, or almond)
• 2 tbsp nutritional yeast
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp black salt (kala namak) or regular salt
• 1/4 tsp turmeric (for color)
• 1/2 tsp black pepper (freshly ground)

For the Tofu Bacon:

• 1/2 block extra-firm tofu, pressed and sliced thin
• 1 tbsp soy sauce
• 1/2 tbsp maple syrup
• 1/2 tsp liquid smoke
• 1 tsp smoked paprika
• 1 tsp olive oil

For the Pasta:

• 8 oz spaghetti or linguine (gluten-free if needed)
• Salt for pasta water
• Fresh parsley or basil for garnish
• Vegan parmesan (optional)

How to Make Vegan Carbonara with Tofu Bacon

1. Prepare the Tofu Bacon
Start by pressing the tofu for 15–20 minutes to remove excess moisture. Slice it thinly or into small strips. In a bowl, whisk together the soy sauce, maple syrup, liquid smoke, smoked paprika, and oil. Add the tofu slices and toss to coat. Let them marinate for at least 10 minutes. Then pan-fry in a non-stick skillet over medium heat until crispy and browned on both sides. Set aside.

2. Cook the Pasta
Bring a large pot of salted water to a boil and cook your pasta according to package directions until al dente. Reserve 1/2 cup of the pasta water before draining.

3. Blend the Carbonara Sauce
While the pasta cooks, add the silken tofu, plant milk, nutritional yeast, garlic powder, turmeric, olive oil, salt, and pepper to a blender. Blend until smooth and creamy. Taste and adjust seasoning as needed. Add a splash of reserved pasta water if it seems too thick.

4. Combine and Serve
Return the drained pasta to the pot over low heat. Pour the sauce over the pasta and toss until well coated. Add a little pasta water as needed to loosen the sauce. Gently fold in half of the tofu bacon and let everything heat through for 2–3 minutes.

Serve hot, topped with remaining tofu bacon, fresh parsley, and vegan parmesan if desired.

Tips for the Best Vegan Carbonara

• Black salt (kala namak) gives the sauce an eggy flavor, but regular salt works too if you don’t have it.
• Use silken tofu for a creamy texture, but you can substitute soaked cashews or a mix of tofu and cashews for extra richness.
• Tofu bacon can be prepped in advance and stored in the fridge for up to 3 days.
• Don’t overheat the sauce, as it can thicken too much or become grainy. Heat gently to warm through.

Storage and Reheating

This dish is best served fresh but leftovers can be stored in the fridge for up to 2 days. Reheat on the stovetop over low heat with a splash of water or plant milk to loosen the sauce. The tofu bacon can be crisped up again in a pan or air fryer.

Final Thoughts

Vegan carbonara with tofu bacon is a mouthwatering, comforting dish that proves just how indulgent plant-based meals can be. It’s creamy, smoky, and satisfying—without the heaviness of traditional carbonara. Whether you’re impressing dinner guests or just feeding yourself something delicious, this recipe checks every box.

Vegan Carbonara with Tofu Bacon

A rich and creamy plant-based carbonara made with silken tofu sauce and smoky tofu bacon. Comforting, flavorful, and 100% dairy- and egg-free.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Servings: 2

Course: Main Course

Cuisine: Italian

Calories: 420

Ingredients Method Notes

Ingredients

  

For the Carbonara Sauce:

• 1/2 block silken tofu
• 1/2 cup unsweetened plant milk soy, oat, or almond
• 2 tbsp nutritional yeast
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp black salt or regular salt
• 1/4 tsp turmeric for color
• 1/2 tsp black pepper

For the Tofu Bacon:

• 1/2 block extra-firm tofu pressed and sliced thin
• 1 tbsp soy sauce
• 1/2 tbsp maple syrup
• 1/2 tsp liquid smoke
• 1 tsp smoked paprika
• 1 tsp olive oil

For the Pasta:

• 8 oz spaghetti or linguine
• Salt for pasta water
• Fresh parsley for garnish
• Vegan parmesan optional

Method

 

1. Press the tofu bacon block and slice thin. In a bowl, mix soy sauce, maple syrup, liquid smoke, paprika, and olive oil. Add tofu and marinate 10 minutes.
2. Pan-fry tofu in a non-stick pan until crispy and browned. Set aside.
3. Boil pasta in salted water until al dente. Reserve 1/2 cup pasta water, then drain.
4. In a blender, combine silken tofu, plant milk, nutritional yeast, olive oil, garlic powder, turmeric, salt, and pepper. Blend until smooth and creamy.
5. Return pasta to the pot, pour in the sauce, and toss to coat over low heat. Add reserved pasta water to thin as needed.
6. Stir in half of the tofu bacon and heat through gently.
7. Serve topped with remaining tofu bacon, fresh parsley, and vegan parmesan if desired.

Notes

Use black salt for an eggy flavor in the sauce.

Tofu bacon can be made ahead and refrigerated for 2–3 days.

Don’t overheat the sauce—just warm through after combining.