Dairy-Free Carbonara (Made With Silken Tofu)
Whether you're staying in for date night or just want a comforting and tasty meal, this dairy-free carbonara will hit the spot! Creamy, egg-y, and topped with a nice element of crunch from savory coconut bacon, this is one pasta dish you'll never get tired of.
Servings 3 servings
Calories 632kcal
Ingredients
For The Sauce:
- 10½ ounces silken tofu, drained 297 grams
- ¼ cup unsweetened nondairy milk (oat, soy, or almond) 60 ml
- ¼ teaspoon kala namak
- ¼ teaspoon flaked sea salt
- ¼ teaspoon garlic powder
- ¼ teaspoon ground turmeric
- 2 teaspoon of white miso paste 12 grams
For The Pasta:
- 10 ounces dried spaghetti or bucatini 283 grams
- 4 tablespoons vegan Parmesan, grated (optional) 25 grams
- 1 cup pasta cooking water (as needed) 240 ml
For The Coconut Bacon:
- ¾ cup unsweetened coconut flakes or chips 90 grams
- 2 tablespoons of tamari or soy sauce 30 ml
- ½ tablespoon of olive or vegetable oil 8 ml
- 1 teaspoon maple syrup or brown sugar
- 1 teaspoon liquid smoke
- ¼ teaspoon smoked paprika
- ¼ teaspoon pepper
- Pinch sea salt
To Serve:
- Salt to taste
- Pepper to taste
Instructions
- For the sauce, in a blender, combine the tofu, nondairy milk, kala namak, sea salt, garlic powder, turmeric, and white miso paste, and blend until smooth.
- Put the pasta on to cook in a pot of boiling, salted water. Cook to al dente, then drain and reserve 1 cup (240 ml) of pasta cooking water.
- Transfer the pasta back to the pot and add in the Parmesan (if using) and sauce. Stir together over low heat, until the Parmesan has melted and the sauce is thick and gooey, adding pasta cooking water as needed to loosen the sauce to your liking (you may not need to use all of it).
- Preheat the oven to 325°F (160°C). Add the coconut to a mixing bowl. Whisk together the tamari, olive oil, maple syrup, liquid smoke, paprika, pepper, and salt, and pour it over the coconut. Stir everything together, until the coconut is fully coated in the sauce, then spread the pieces evenly on a large baking sheet lined with parchment paper. The more you can separate the coconut pieces, the more they will crisp up while cooking.
- Bake them for about 20 minutes, until well toasted and crispy, stirring the pieces every 5 minutes to get an even toast and keep them from burning. Transfer to a bowl to cool before using.
- Serve and top with Coconut Bacon and salt and pepper.
Nutrition
Calories: 632kcal | Carbohydrates: 86g | Protein: 21g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Sodium: 1153mg | Potassium: 585mg | Fiber: 8g | Sugar: 8g | Vitamin A: 164IU | Vitamin C: 2mg | Calcium: 100mg | Iron: 4mg