Step 1

Cook the spaghetti according to the package instructions until al dente. Drain and set aside.

Step 2

Cut your smoked tofu into tiny cubes.

Step 3

Heat the olive oil in a non-stick skillet and sauté the tofu cubes for a few minutes until crispy on all sides.

Step 4

Drizzle in the tamari and stir to evenly coat the tofu cubes.

Step 5

Remove from the heat after 1-2 minutes or once the tamari has started to caramelize. Set aside until ready to serve.

Step 6

Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add the finely sliced shallots and a pinch of salt and sauté for 2-3 minutes, or until softened.

Step 7

Add the crushed garlic and sauté for another 1-2 minutes, or until fragrant.

Step 8

Add the white miso paste, nutritional yeast, chickpea flour and black salt (kala namak) and give everything a brief stir to combine, then

Step 9

Pour in the dairy-free cream, then Heat whilst stirring regularly until the vegan Carbonara Sauce thickens.

Step 10

Add the cooked pasta to the pan with the sauce and toss until the pasta is coated in the sauce. If the sauce is too thick, add a splash of plant-based milk or a cup of pasta water to thin it out.

Step 11

Remove from the heat and season to taste with black pepper.

Step 12

Serve the vegan carbonara pasta with the smoked tofu on top and garnish with fresh parsley.