Creamy Tofu Carbonara
- 28 min
- ≈ €2.60
- 2 servings
- Easy
firm tofu, button mushrooms, and egg-free pasta: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. Bundeslebensmittelschlüssel (BLS) 4.0. Calculation and sources.
Allergens
- gluten
- soy
Equipment
- stove
Prepare
Wipe button mushrooms clean with a damp cloth and cut
Wipe button mushrooms clean with a damp cloth and cut into 5 mm slices; Peel garlic and mince finely Pat tofu dry with kitchen paper and cut into 1 cm cubes.
Cook
Bring a large pot of tap water to the boil
Bring a large pot of tap water to the boil; Cook egg-free pasta for 9–11 minutes until al dente Reserve some cooking water, then drain.
Heat rapeseed oil in a large pan over medium-high heat
Heat rapeseed oil in a large pan over medium-high heat. Fry tofu and button mushrooms for 7–9 minutes, until piping hot and browned on several sides.
Stir in garlic
Stir in garlic, soy milk, nutritional yeast, and black pepper and cook for 3–4 minutes more.
Finish
Add egg-free pasta straight to the tofu mushroom sauce
Add egg-free pasta straight to the tofu mushroom sauce and toss over low heat for 1–2 minutes. Add reserved pasta water a splash at a time until the sauce coats the pasta, then divide between the serving plates.
More vegan recipes
Mushroom White Bean Stroganoff
Creamy Peanut Tofu Noodles
Creamy Beetroot White Bean Pasta
Peanut Tofu Noodles with Lime
Roasted Red Pepper White Bean Soup with Garlic Toast
Black Bean and Pepper Fajitas
Celeriac Steaks with Lentil Jus and Mash
Black Bean Sweet Potato Quesadillas
Chana Masala with Rice
Chickpea Panzanella
Coconut Chickpea Laksa
