I was never a big Carbonara sauce eater, so I didn't really miss it too much once I went vegan. Some days however, especially those days after a long night out dancing, I get cravings for a creamy, savoury pasta dish. Today was one of those days, so I decided to try making a vegan Carbonara sauce and it took me less than 15 minutes to whip this up! It turned out so well (my brother loved it, too), that I just have to share it with you. Ready for some creamy, rich deliciousness?
Ingredients (serves 2):
- 200 ml soy cream
- 150 gr smoked tofu
- 1 small onion
- yeast flakes, salt, pepper, basil and lemon juice to taste
- (if you have kalanamak salt, use that too - it adds a bit of an egg-y flavour to the sauce)
- Bring water to a boil in a big pot to cook your pasta in. Meanwhile, chop the tofu into small cubes and dice the onion.
- Fry the onion in a bit of water (or oil - whatever you prefer), then add the tofu and fry it for a little while - when it starts browning a little bit, set aside the tofu.
- Add the cream to the onions still in the pan, season with salt, pepper, basil (or mixed herbs), yeast flake and lemon juice. Bring everything to a slight boil, then let the sauce simmer and thicken.
- When your pasta is almost ready, add the tofu cubes to the sauce and mix everything.
- Serve the pasta with lots of sauce, extra pepper and yeast flakes - enjoy!