Carbonara-Inspired Fettuccine

Tofu ‘Bacon’ Bits

• ¼ cup low-sodium soy sauce
• 2 tablespoons vegetable oil
• 2 tablespoons maple syrup
• 1 tablespoon nutritional yeast
• 2 teaspoons garlic powder
• 1 16-ounce block super firm tofu, finely diced

Pasta and Sauce

• 12 oz uncooked pasta noodles (such as fettuccine or spaghetti)
• 1 16-ounce block silken tofu
• 6 tablespoons melted vegan butter (separated)
• ¼ cup nutritional yeast
• 2 tablespoons fresh lemon juice
• 1 tablespoon miso paste
• 2 teaspoons black salt (aka Kala Namak)
• ½ teaspoon fresh cracked black pepper
• ¼ teaspoon turmeric
• 1 tablespoons olive oil
• 6 cloves garlic (thinly sliced)
• ½ cup vegan parmesan (plus more for garnish, optional)

1. 1

   Preheat the oven to 400°F.

2. 2

   To make the tofu bacon bits, place the soy sauce, 2 tablespoons vegetable oil, maple syrup, 1 tablespoon nutritional yeast, and garlic powder in a large bowl, whisking to combine.

3. 3

   Toss in the diced tofu, mixing gently to coat.

4. 4

   Place the tofu on a parchment-paper lined baking sheet and bake until crisp around the edges, 25 to 30 minutes, flipping halfway through.

5. 5

   While the tofu ‘bacon’ is in the oven, prepare the pasta and sauce.

6. 6

   Cook the pasta in salted water according to package directions, until al dente. Before draining, reserve 1 cup of the pasta water. Drain and set aside.

7. 7

   For the sauce, place the silken tofu, 4 tablespoons of melted vegan butter, ¼ cup nutritional yeast, lemon juice, black salt, pepper, and turmeric in a blender and pulse until smooth and creamy. Set aside.

8. 8

   Heat the olive oil in and remaining 2 tablespoons butter in a large sauté pan over medium-low heat.

9. 9

   Once the oil and butter are hot, add the garlic and sauté until they’re light golden-brown, stirring often as not to burn, 5 to 6 minutes.

10. 10

    Pour in the reserved sauce and simmer, stirring often, until the sauce thickens a bit and is heated through, 7 to 10 minutes.

11. 11

    Add the pasta, half of the tofu ‘bacon’ bits, and ½ cup parmesan, tossing to coat. If the sauce seems too thick, add ¼ cup of the reserved pasta water at a time until you reached your desired consistency (I usually use about ¾ of a cup).

12. 12

    Serve immediately and garnish with a sprinkle of parmesan (optional), and some tofu ‘bacon’ bits. Enjoy!