Creamy Tofu Carbonara
- 28 min
- ≈ €2.60
- 2 servings
- Easy
Main ingredients: firm tofu, button mushrooms, egg-free pasta, and garlic. Allow about 28 minutes for 2 servings.
Estimates per serving, whatever the number of servings. Check labels if you have allergies. Bundeslebensmittelschlüssel (BLS) 4.0. Calculation and sources.
Allergens
- gluten
- soy
Equipment
- stove
Prepare
Wipe button mushrooms clean
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
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
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
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.
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Recipe from VegPlan · https://vegplan.app/recipes/creamy-tofu-carbonara
