Vegan Spaghetti Carbonara

Serves 2 | Prep time: 15 mins | Cooking time: 30 mins

INGREDIENTS

Tofu Pancetta

• 300g block extra firm tofu
• 1/4 cup soy sauce
• 1 tablespoon liquid smoke

Tofu Egg Sauce

• 350g silken tofu
• 1/2 cup nutritional yeast flakes
• 1/2 teaspoon black salt (kala namak)
• 1/2 garlic clove, crushed
• light dash turmeric powder
• cracked black pepper
• 5 tablespoons oil for shallow frying
• 250g dried spaghetti
• 1/4 cup vegan parmesan (optional)

METHOD

Tofu pancetta marinade

1. Cut the firm tofu block in half. Using a mandoline slicer or knife, carefully shave the tofu halves into very thin slices. This will be your pancetta.
2. Pour the soy sauce, liquid smoke into a medium dish. Add a large dash of water. Toss and soak the tofu slices in the marinade. Leave to marinate.

Tofu egg

3. In a food processor or blender, blend the silken tofu, nutritional yeast flakes, salt, garlic, turmeric and pepper until smooth.

Tofu pancetta

4. Drain the tofu pieces from the marinade.
5. In a medium frypan, heat the oil. Test a small piece of tofu in the oil first to see if it is hot enough. If the tofu sizzles straight away, it is ready. Fry the tofu pieces in batches until golden brown. The longer you fry, the crispier they will be. Drain the tofu pancetta on absorbent paper but reserve the cooking oil.
6. Cook the spaghetti in a large saucepan of salted boiling water for 8 minutes or until al dente. Drain the pasta but reserve 1/2 cup of the pasta water.
7. Transfer the spaghetti to the frypan used for the tofu pancetta. Stir the tofu egg and pasta water through the spaghetti. Fold through the pancetta, reserving some pancetta pieces for garnish.
8. Serve with the vegan parmesan cheese and lashings of black pepper.