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Main mealVegetarianVeganBalancedLegumesNuts & seeds€€

Creamy Vegan Carbonara with Smoked Tofu and Cashews

Name: Creamy Vegan Carbonara with Smoked Tofu and Cashews
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 200 g Pasta, dry, whole grain, spaghetti; 200 g MORI-NU, Tofu, silken, firm; 1 tbsp Oil, olive, extra virgin; 0.25 tsp Spices, pepper, red or cayenne; 80 g Nuts, cashew nuts, dry roasted, without salt added; 150 ml Water; 20 tbsp NUTRITIONAL YEAST; 1 pinch Salt, table, iodized; 0.25 tsp Spices, turmeric, ground; 1 clove Garlic, raw; 1 pinch Spices, pepper, black

Enjoy the best vegan version of the classic. This vegan carbonara uses smoked tofu for crunch and a creamy cashew sauce that perfectly mimics the taste and texture of the original.

Prep time15 min

Cook time15 min

Total time30 min

Servings2

Recipe

For the pasta and "bacon"

Pasta, dry, whole grain, spaghetti200 gMORI-NU, Tofu, silken, firm200 gOil, olive, extra virgin1 tbspSpices, pepper, red or cayenne0.25 tsp

For the creamy sauce

Nuts, cashew nuts, dry roasted, without salt added80 gWater150 mlNUTRITIONAL YEAST20 tbspSalt, table, iodized1 pinchSpices, turmeric, ground0.25 tspGarlic, raw1 cloveSpices, pepper, black1 pinch

High-powered blender,Large pot for pasta,Non-stick pan,Spatula

Per servingTotal

Calories:1212.9 kcal2425.8 kcal

Protein:102.3 g204.5 g

Carbohydrates:89.9 g179.7 g

Fiber:10.7 g21.4 g

Water:171.7 ml343.3 ml

Fat:31.4 g62.8 g

Micronutrients

Sugar:6.4 g12.7 g

Saturated fat:5.3 g10.5 g

Cholesterol:0 mg0 mg

Sodium:251.1 mg502.1 mg

Potassium:2630.8 mg5261.6 mg

Calcium:83.7 mg167.4 mg

Iron:8.4 mg16.8 mg

Magnesium:254 mg508 mg

Zinc:5.9 mg11.7 mg

Phosphorus:645.3 mg1290.5 mg

Vitamin C:1 mg1.9 mg

Vitamin A:13.1 µg26.1 µg

Vitamin D:0 µg0 µg

Vitamin B12:0 µg0 µg

Instructions

1In a pot of salted water, cook the whole-grain spaghetti according to the package instructions until al dente. Before draining, save about 100 ml of the pasta cooking water.
2While the pasta is cooking, blend the soaked cashews, water (or plant-based milk), nutritional yeast, kala namak salt, turmeric, and garlic in a blender. Blend until completely smooth and creamy.
3In a pan, sauté the smoked tofu cubes in olive oil. Add the smoked paprika and cook over medium heat for 5–7 minutes, until the tofu becomes crispy and golden-brown.
4Reduce the heat in the pan to minimum. Add the cooked spaghetti to the pan with the tofu and pour over the prepared creamy sauce.
5Add a few tablespoons of the reserved pasta water. Quickly stir everything together so the sauce becomes glossy and coats the pasta. If it's too thick, add a bit more water. Don't cook for too long, so the sauce doesn't become dry.
6Serve immediately, sprinkled with plenty of freshly ground black pepper and, if desired, chopped parsley.

Nutritional benefits

Thanks to the high content of plant-based protein from tofu and cashews, as well as fiber from whole-grain pasta, this dish supports stable energy levels and long-lasting satiety.

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19g

80g

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About the recipe

Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.