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Vegan Carbonara
🇧🇷Brazil
•View in original language
(Português)
20 min(s)
2 servings
Luiza Faria
@aquelavegana- Ingredients
- Recipe
- Smoked Tofu70 g
- Olive oil (split into 2 parts)1 tablespoon
- Chestnut milk2 cup
- Turmeric Powder1/4 teaspoon
- Garlic Powder1/2 teaspoon
- Rice Vinegar3/4 teaspoon
- Salt Kala Namak*1/2 teaspoon
- Miso paste1/2 teaspoon
- Wheat flour1 tablespoon
- Spaghetti200 g
- Spaghetti cooking water1/4 cup
- Black pepper to taste
- Cut the smoked tofu into small cubes. It will be the substitute for bacon in this recipe.
- In a skillet, heat 1/2 tablespoon of oil and fry the tofu cubes. When golden and still soft, remove from skillet and set aside.
- In a blender, blend the nut milk, turmeric powder, garlic powder, rice vinegar, kala namak salt, and miso paste. Beat everything until the mixture is homogeneous.
- Using the same skillet in which you fried the smoked tofu, heat 1/2 tablespoon of oil and add the flour. Cook for about 3 minutes.
- Add the mixture to the skillet and stir well so it doesn't create lumps. Cook the sauce until it thickens.
- Cook the spaghetti following the package instructions.
- Mix 1/4 cup of the spaghetti cooking water into the sauce and stir. This water contains starch and makes the sauce perfect.
- Add the smoked tofu to the sauce, stir. Add the spaghetti to the sauce and mix well.
- Serve with black pepper to taste.
- Note: Kala namak salt is a black salt from the Himalayas. It tastes very similar to that of an egg, which is why it is used in this recipe. It can be found on the internet, but if you can't find it, you can replace it with conventional salt.
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