SafePlates

Ingredients

• 400g spaghetti (vegan)
• 150g smoked tofu
• 2 EL olive oil
• 1 onion, finely diced
• 2 cloves of garlic, finely chopped
• 100 ml soy cream
• 2 EL nutritional yeast flakes
• 1/2 TL turmeric
• Salt and black pepper to taste
• Fresh parsley, chopped (optional)

Instructions

1. Cook the spaghetti in a large pot of salted water according to the package instructions.
2. While the spaghetti is cooking, cut the smoked tofu into small cubes. Heat the olive oil in a pan and fry the tofu in it until crispy.
3. Add the onion and garlic and continue frying until the onion is translucent.
4. Add the soy cream to the pan and stir well. Stir in the nutritional yeast flakes and turmeric to obtain a creamy sauce. Season with salt and pepper.
5. Drain the cooked spaghetti and add it directly to the pan with the sauce. Mix well so that the spaghetti is evenly coated with the sauce.
6. Divide the vegan carbonara among plates and garnish with fresh parsley if desired. Serve immediately.