Vegan carbonara with smoky tofu

Ingredients

For 4 servings.

Volume measures: 1 cup = 240 ml; 1 tbsp = 15 ml; 1 tsp = 5 ml. Use gram quantities where provided.

• 400 g firm tofu
• 3 tbsp reduced-salt soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp maple syrup
• 1 tbsp vegetable oil
• ½ tsp black pepper for the tofu
• ½ tsp dried thyme
• ¼ tsp garlic powder for the tofu
• ¼ tsp liquid smoke
• 400 g egg-free spaghetti
• 2 cups water
• ¼ cup cornflour
• 3 tbsp nutritional yeast
• 1½ tbsp unsalted vegan butter
• ¾ tsp salt
• ¾ tsp garlic powder for the sauce
• ¼ tsp turmeric
• 1 tsp black pepper for the sauce
• ¾ tsp kala namak
• 2 tbsp vegan Parmesan
• Extra pepper and kala namak, optional

Step-by-step method

1. Heat the oven to 200°C. Dice the tofu into 1 cm cubes and place on a lined tray.
2. Mix both soy sauces, syrup, oil, and the pepper, thyme and garlic allocated to the tofu, plus liquid smoke. Coat the tofu.
3. Bake for 30 minutes, stirring every 10 minutes. Meanwhile, cook the spaghetti according to the packet and drain al dente.
4. Off the heat, dissolve the cornflour in the water in a frying pan. Add nutritional yeast, vegan butter, salt, sauce garlic and turmeric.
5. Heat while whisking for 6–7 minutes until thickened. Keep warm over very low heat.
6. Toss the pasta, pepper and kala namak with the sauce. Top with tofu and vegan Parmesan and serve.