So remember how I was telling you guys about the silken tofu we got on sale recently? Well there are still a few packages to use and my hubs requested that I try my hand at a silken tofu carbonara and I am almost always up for a challenge.
Oh right…happy Wednesday food lovers! I hope your week is going awesome!
So I did what any good vegan home chef does and I curated several carbonara recipes to see what worked and what didn’t. And you know what? It was pretty easy.
Silken tofu is the perfect substitute for any kind of cream because, well the word silken is right there in the name and as an added bonus, it gives your dish a kick of protein.
Spoiler alert: the carbonara came out flavorful, creamy and so dang delicious! Then again, it could be because I haven’t had pasta in a long, long time.
Kitchen Tools:
*Blender
*Spatula
*Skillet
*Cutting board
*Knife
Ingredients:
*Pasta
*Silken tofu
*Nutritional yeast
*Plant milk (as needed)
*Chili pepper flakes (optional)
*Garlic
*Onion
*Lemon zest & juice
Instructions:
*Add the silken tofu, half the nutritional yeast and lemon zest in a blender. Run until the tofu is smooth and saucy, add water or plant milk if you want it thinner.
*Boil water for pasta and cook according to instructions.
*In a skillet, cook chopped onions until brown, about 5 minutes, and then add garlic, cooking for 3 to 4 minutes.
*Pour silken tofu into the skillet along with lemon juice & nooch, and stir until combined. Reduce the heat to a simmer when it starts to bubble, and simmer for about 5 minutes.
*Add pasta water if it gets too thick.
*Add pasta to the sauce and toss until combined. Garnish with red pepper flakes if you like.
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The Spicy Spatula 
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