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🍝 Vegan Spaghetti Carbonara

742 kcal · 30 min · 4 servings

Ingredients

• Salt pinch
• Spaghetti 500 g
• Smoked tofu 250 g
• Onions, yellow 2 pcs.
• Garlic cloves 1 pcs.
• Oil 4 tbsp
• Pepper, black ground pinch
• Soy sauce 0.5 tsp
• Oat drink 250 ml
• Starch 1 tbsp
• Vemondo Grating Delight 100 g

Instructions

1. 1. Bring five liters of water with salt to a boil in a pot.
2. 2. Add the spaghetti to the boiling salted water and cook al dente for about eight to ten minutes.
3. 3. Slice the tofu while the pasta cooks.
4. 4. Pat the tofu dry with kitchen paper.
5. 5. Halve the onion and peel it.
6. 6. Dice the onion into small cubes.
7. 7. Peel the garlic.
8. 8. Finely chop the garlic.
9. 9. Heat two tablespoons of oil in a pan over medium heat.
10. 10. Fry the tofu in the pan until golden brown on all sides for about two minutes.
11. 11. Remove the tofu from the pan and set it aside.
12. 12. Season the tofu with salt, pepper, and soy sauce.
13. 13. Sauté the onion cubes in the same pan until translucent for about two minutes.
14. 14. Add the chopped garlic to the onions in the pan.
15. 15. Pour the oat drink into the pan.
16. 16. Whisk the starch with a little cold water in a small bowl.
17. 17. Add the starch-water mixture to the sauce.
18. 18. Simmer the sauce over medium heat for about five minutes.
19. 19. Ladle off one cup of the pasta cooking water.
20. 20. Drain the spaghetti in a colander.
21. 21. Do not rinse the spaghetti with cold water.
22. 22. Add the hot spaghetti to the sauce.
23. 23. Add the vegan grated cheese to the sauce.
24. 24. Mix everything well together.
25. 25. Fold in one to two tablespoons of the reserved cooking water if the sauce is too thick.
26. 26. Season the sauce to taste with salt and pepper.
27. 27. Serve the spaghetti in deep plates.
28. 28. Top the spaghetti with the tofu strips.
29. 29. Serve the dish immediately.

Nutrition per serving

• kcal: 742
• Protein: 33 g · Fett/Fat: 28 g · Carbs: 99 g