Description
This Gochujang Carbonara (Vegan) brings a fusion of creamy and spicy flavors together. Made with super firm tofu, cashews, and plant-based parmesan, it’s a quick and satisfying meal that’s perfect for anyone craving comfort food.
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 the cashews in boiling water for at least 20 minutes to soften them for blending.
- Cut tofu into small cubes and marinate with soy sauce, rice vinegar, maple syrup, liquid smoke, smoked paprika, and salt for at least 10 minutes.
- Sauté scallion whites, shallot, and garlic in oil over medium heat for 3-4 minutes until fragrant, then remove from heat.
- Drain the cashews and blend them with sautéed aromatics, water, nutritional yeast, black pepper, and gochujang until smooth and creamy.
- Cook marinated tofu in oil over medium-high heat for 8-10 minutes until crispy on all sides and caramelized.
- Cook spaghetti in salted water according to package directions, reserving 2 cups of pasta water before draining.
- Combine spaghetti with the blended sauce, vegan parmesan, and black pepper, tossing to mix thoroughly.
- Add reserved pasta water gradually until the sauce achieves a glossy and creamy texture.
- Season with black salt for an eggy flavor, plus additional salt and pepper as desired.
- Serve hot, topped with crispy tofu, toasted sesame seeds, basil leaves, and scallion greens.
Notes
Use firm tofu for a meatier texture in this dish.
Adjust the amount of gochujang to control the spiciness level to your preference.
Feel free to substitute pasta with a gluten-free option.
Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg