Description
This Gochujang Carbonara (Vegan) combines the unique flavor of gochujang with crispy tofu for a comforting meal that’s perfect for any dinner. Quick to prepare and bound to impress!
Ingredients
Scale
- 8 oz super firm tofu
- 2 tablespoons soy sauce (or tamari)
- 3 tablespoons rice vinegar
- 1 tablespoon maple syrup
- 1 teaspoon liquid smoke
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- 2 tablespoons oil
- 3 scallions, thinly sliced (whites and greens separated)
- 3 garlic cloves, minced
- 1 large shallot, minced
- Oil for sautéing
- ⅓ cup raw cashews, soaked
- ⅔ cup water
- 2 tablespoons nutritional yeast
- 2 tablespoons gochujang
- Black pepper
- 1 lb spaghetti
- ¼–½ cup vegan parmesan cheese
- Black salt (kala namak), to taste
- Additional salt and black pepper
- Toasted sesame seeds
- Fresh basil
Instructions
- Soak cashews in boiling water for at least 20 minutes to soften them.
- Cut tofu into tiny cubes and marinate with soy sauce, rice vinegar, maple syrup, liquid smoke, smoked paprika, and salt for at least 10 minutes.
- Heat oil in a skillet, sauté scallion whites, shallot, and garlic for 3-4 minutes until fragrant.
- Blend soaked cashews, sautéed aromatics, water, nutritional yeast, black pepper, and gochujang until smooth.
- Cook marinated tofu in heated oil until browned and crispy, about 8-10 minutes.
- Boil salted water, cook spaghetti until al dente, and reserve 2 cups of pasta water before draining.
- Add blended sauce, vegan parmesan, and black pepper to the pasta, tossing to combine.
- Gradually add reserved pasta water until the sauce is creamy, about 1-1½ cups total.
- Season with black salt, regular salt, and black pepper to taste.
- Serve carbonara topped with crispy tofu, sesame seeds, basil, and scallion greens.
Notes
For a creamier texture, adjust the amount of reserved pasta water according to preference.
Make sure to soak the cashews adequately for a smooth sauce.
Fresh basil enhances the flavor profile beautifully.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 4g
- Sodium: 900mg
- Fat: 23g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 0mg