🌱Easy Vegan Carbonara🌱
Start by making a marinade for your tofu:
Marinade Ingredients:
🌱2 tbsp avocado oil
🌱4 tbsp maple syrup
🌱5 tbsp soy sauce
🌱1/4 tsp garlic purée
Thinly slice around half a block of firm tofu, place the slices in a shallow bowl. Pour over the marinade and marinate the tofu for at least an hour, but overnight in the fridge is ideal if you have time.
Next soak half a cup of raw cashews in boiling water for at least an hour, to soften (again, overnight in the fridge is good)
Once the tofu is marinated, lay the slices evenly on a baking dish, pour over any loose marinade, season with black pepper and bake for 30 minutes at 200c, turning halfway through cooking.
When the tofu is done, it’s time to cook your spaghetti! Cook to the pack instructions, and while it’s simmering, drain off the softened cashews and blitz in a high speed blender with:
🌱1/2 tsp Dijon mustard
🌱1/4 tsp garlic purée
🌱pinch of kala namak salt
🌱1/2 cup of plant milk
🌱2 tbsp nutritional yeast
Drain the cooked spaghetti, leaving a little of the pasta water in the pan to add creaminess.
Chop the cooked tofu into small pieces and stir into the cooked spaghetti, back in the pan. Add your cashew cream, and combine well.
Next add plenty of vegan Parmesan (I use https://goodcarmafoods.com/shop/flavour-fusion/flavour-fusion-multipack/ Flavour Fusion) and some lovely fresh herbs of your choice.
Plate up, add extra vegan Parmesan on top, serve and enjoy! 💚 Thanks to @eatwellrevolution for the recipe and photo
