Indulge in a delightful twist on a classic dish with this Gochujang Carbonara featuring spaghetti noodles! Creamy silken tofu blends seamlessly with the bold flavors of gochujang, nutritional yeast, and smoked paprika, creating a rich sauce that's both comforting and exciting. The crispy tofu bacon adds a savory crunch, elevating the dish to a whole new level. Perfect for a cozy night in or impressing guests at a dinner party, this vegan carbonara is sure to satisfy everyone at the table. Plus, it's easy to whip up in just a few simple steps, making it a fantastic choice for busy weeknights. Dive into this unique fusion and experience a burst of flavor in every bite!
Ingredients:
**For the Sauce:**
- 1 block (about 300g) silken tofu
- 2–3 tablespoons nutritional yeast
- 1/4 teaspoon kala namak (adjust to taste)
- 1/2 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon white miso paste
- 1 tablespoon vegan butter or olive oil
- 1/2 cup plant-based milk
- 1 tablespoon gochujang (Korean chili paste)
- 1 teaspoon chili flakes (optional for extra heat
**For the Bacon:**
- 1 block tofu
- 2 tablespoons coconut aminos
- 1 tablespoon maple syrup
- 1 teaspoon liquid smoke
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
**For the Pasta:**
- 8oz of spaghetti
Instructions:
1. **Prepare the Tofu Bac'n:**
- Slice the tofu and marinate it with soy sauce, maple syrup, smoked paprika, garlic powder, and onion powder. Let it sit for 10-12 minutes.
- Air fry the marinated tofu at 200°C (about 390°F) until crispy
- Cut into smaller pieces resembling bacon chunks
2. **Make the Sauce:**
- In a blender, combine the silken tofu, nutritional yeast, kala namak, garlic powder, smoked paprika, white miso paste, plant-based milk, and gochujang. Blend until smooth and creamy.
- Taste the sauce and adjust seasoning as needed. Add more kala namak for an eggy flavor or extra nutritional yeast for cheesiness
3. **Cook the Spaghetti:**
- Prepare your spaghetti noodles according to the package instructions. Reserve a bit of the starchy cooking water for later
4. **Combine and Heat:**
- In a pan over medium heat, warm the vegan butter or olive oil. If you like it spicy, add extra chili flakes.
- Pour the blended tofu sauce into the pan and stir until heated through. If the sauce is too thick, add a splash of the reserved noodle cooking water to reach your desired consistency
5. **Mix Noodles and Sauce:**
- Toss the cooked spaghetti in the gochujang sauce until well-coated. Heat for an additional 1-2 minutes to meld the flavors
6. **Serve:**
- Transfer the noodles to a bowl. Garnish with tofu bac'n, chopped green onions, cashew parmesan, cracked black pepper, and a drizzle of chili crisp oil for an extra kick
Enjoy your delicious Gochujang Carbonara with Spaghetti!
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