If you think going vegan means giving up your favorite comfort foods, think again. This smoked tofu carbonara is proof that you can enjoy the creamy, smoky, and savory flavors of a traditional carbonara—without the eggs, cheese, or meat.
Packed with plant-based protein, this dish is not only satisfying but also easy to prepare, making it perfect for busy weeknights.
The Secret to a Rich & Creamy Sauce
A classic carbonara relies on eggs and cheese to create its signature silky sauce. In this vegan version, silken tofu steps in as the perfect substitute.
When blended with nutritional yeast, kala namak (black salt), and soy milk, it creates a smooth and creamy base that mimics the richness of traditional carbonara. The addition of kala namak adds a slightly eggy flavor, making it an essential ingredient for achieving authenticity.
This creamy sauce coats every bite of pasta, delivering a luscious texture while keeping the dish completely plant-based.
Smoked Tofu: The Perfect Bacon Alternative
One of the highlights of traditional carbonara is the crispy, salty pancetta or guanciale. To capture that smoky, savory flavor, this recipe uses smoked tofu.
Marinated in a combination of soy sauce, maple syrup, tomato purée, and smoked paprika, the tofu develops a deep, umami-packed taste. When pan-fried, it takes on a crispy exterior, providing a satisfying contrast to the creamy pasta.
For even more texture and depth of flavor, some of the smoked tofu is blended into the sauce while the rest is left in crispy, bite-sized cubes. This ensures that every forkful is bursting with layers of taste and texture, just like the classic version.
Simple Substitutions & Dietary Modifications
One of the best things about this recipe is its versatility. Whether you have dietary restrictions or want to switch things up, there are plenty of easy modifications to suit your needs.
- Gluten-Free Option: Swap regular pasta for gluten-free varieties like brown rice or chickpea pasta. Tamari can be used instead of soy sauce for a completely gluten-free dish.
- Nut-Free Version: This recipe is naturally nut-free, making it a great choice for those with allergies. Just double-check your plant-based Parmesan substitute, as some brands may contain nuts.
- Low-Sodium Alternative: If you’re watching your sodium intake, opt for a low-sodium soy sauce and reduce the amount of kala namak used in the sauce. The smoky tofu will still provide plenty of flavor.
Meal Prep & Storage Tips
This smoked tofu carbonara is not only quick to prepare but also stores well for future meals. It can be kept in the refrigerator for up to three days, making it an excellent meal prep option.
The sauce can also be made ahead of time and stored separately, allowing for quick assembly when you’re ready to eat.
For longer storage, freeze individual portions for up to three months. When reheating, add a splash of soy milk or water to help restore the creamy texture of the sauce.
A Dish to Impress Vegans & Non-Vegans Alike
This smoked tofu carbonara offers the same comforting flavors and textures as the original dish while being completely dairy- and meat-free. Best of all, it’s packed with protein, making it a filling and nourishing meal that satisfies on every level.
Next time you’re craving a creamy pasta dish, skip the traditional carbonara and try this high-protein vegan version instead. It’s proof that plant-based recipes can be just as indulgent, delicious, and satisfying as their classic counterparts.
High-Protein Vegan Smoked Tofu Carbonara
Ingredients
For the Smoked Tofu
- 7 oz smoked tofu drained and pressed
- 3 tbsp light soy sauce
- 1 tbsp maple syrup
- 1 tbsp tomato paste
- ½ tsp smoked paprika
For the Pasta & Sauce
- 9 oz mezze maniche pasta or similar short pasta
- 7 oz silken tofu
- ⅔ cup soy milk
- 2 tbsp nutritional yeast
- 1 tsp cornstarch
- ½ tsp kala namak black salt
- ½ tsp ground turmeric
- Olive oil for cooking
To Serve
- Freshly ground black pepper
- Plant-based Parmesan-style cheese
Instructions
Prepare the Smoked Tofu
- Cut half of the smoked tofu into ½-inch cubes.
- In a bowl, mix soy sauce, maple syrup, tomato paste, and smoked paprika until combined. Add the tofu cubes and toss to coat evenly. Cover and let it marinate while preparing the rest of the dish.
Cook the Pasta
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions.
Make the Creamy Sauce
- While the pasta is cooking, blend the silken tofu, remaining smoked tofu, soy milk, nutritional yeast, cornstarch, kala namak, and turmeric in a food processor until smooth and creamy.
Cook the Smoked Tofu
- Heat a drizzle of olive oil in a skillet over medium heat. Add the marinated tofu cubes and cook for 5-6 minutes, stirring occasionally, until golden brown.
Combine Everything
- Once the pasta is cooked, drain it, reserving about ½ cup of pasta water.
- Return the drained pasta to the pan, add the creamy sauce, and mix in the reserved pasta water a little at a time. Stir over low heat for about 30 seconds until the sauce slightly thickens and coats the pasta evenly. Avoid overcooking to prevent clumping.
Serve
- Plate the pasta and top it with the smoky tofu, freshly ground black pepper, and plant-based Parmesan-style cheese.
Notes
Nutrition
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles. Also an aspiring cook we he researches and tries all kinds of different food recipes and shares what works best.