Restaurant-Style Carbonara

Ingredients

• 14.109 oz firm tofu
• 3 Tbsp reduced-sodium soy sauce
• 1 Tbsp dark soy sauce
• 1 Tbsp maple syrup
• 1 Tbsp vegetable oil
• 1/2 tsp ground black pepper
• 1/2 tsp dried thyme
• 1/4 tsp garlic powder
• 1/4 tsp liquid smoke
• 14.109 oz spaghetti noodles
• 2 cup water
• 1/4 cup cornstarch
• 3 Tbsp nutritional yeast flakes
• 1 1/2 Tbsp unsalted vegan butter
• 3/4 tsp salt
• 3/4 tsp garlic powder
• 1/4 tsp ground turmeric
• 1 tsp ground black pepper
• 3/4 tsp kala namak
• 2 Tbsp vegan parmesan
• 1/2 tsp ground black pepper
• 1/2 tsp kala namak

Instructions

1. 1

   Line a baking tray and preheat the oven to 400°F (200°C) with top and bottom heating.

2. 2

   Dice the tofu into 1/2 inch (1 cm) cubes and transfer to the baking tray.

3. 3

   In a small bowl, mix the reduced-sodium soy sauce, dark soy sauce, maple syrup, vegetable oil, ground black pepper, dried thyme, garlic powder, and liquid smoke.

4. 4

   Pour this sauce over the tofu and toss to coat.

5. 5

   Bake for 30 minutes, stirring every 10 minutes.

6. 6

   Meanwhile, cook the pasta according to the package instructions. Drain when al dente.

7. 7

   In a sauté pan, add the water and cornstarch (do not turn on the heat yet). Stir until dissolved.

8. 8

   Add the nutritional yeast, vegan butter, salt, garlic powder, and turmeric.

9. 9

   Turn on the heat to medium-high and whisk frequently until bubbly and thickened, about 6 to 7 minutes. Keep covered and warm on very low heat until serving.

10. 10

    Add the cooked pasta, pepper, and kala namak to the sauce. Toss until coated.

11. 11

    Divide into bowls and top off with the smoked tofu bits, vegan parmesan, extra black pepper, and additional kala namak.