Description
This Gochujang Carbonara (Vegan) features a creamy cashew sauce and crispy marinated tofu, creating a flavorful meal that is both satisfying and easy to make, perfect for any occasion.
Ingredients
Scale
- 1 cup cashews
- super firm tofu
- soy sauce
- rice vinegar
- maple syrup
- liquid smoke
- smoked paprika
- salt
- oil
- scallion whites
- minced shallot
- minced garlic
- water
- nutritional yeast
- black pepper
- gochujang
- 2 tablespoons oil
- spaghetti
- vegan parmesan
- black salt
- toasted sesame seeds
- fresh basil leaves
- scallion greens
Instructions
- Soak the cashews in boiling water for at least 20 minutes.
- Cube the tofu into small pieces and marinate with soy sauce, rice vinegar, maple syrup, liquid smoke, smoked paprika, and salt.
- Sauté scallion whites, shallot, and garlic in oil until softened.
- Blend soaked cashews, sautéed aromatics, water, nutritional yeast, black pepper, and gochujang until smooth.
- Cook the marinated tofu in oil until browned and crispy.
- Cook spaghetti in salted water until al dente, reserving some pasta water before draining.
- Combine spaghetti with the blended sauce, vegan parmesan, and black pepper, adding reserved pasta water gradually.
- Season with black salt for an eggy flavor and additional seasoning as necessary.
- Serve topped with crispy tofu, sesame seeds, basil, and scallion greens.
Notes
For a spicier kick, add extra gochujang to the sauce.
This dish is best enjoyed fresh, but leftovers can be stored in the fridge for a day.
Make sure to use unsweetened cashew cream for the best flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 0mg