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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.
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Prep Time 15 minutes
Cook Time 15 minutes
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.