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High-Protein Vegan Smoked Tofu Carbonara

This creamy and smoky plant-based carbonara is packed with protein, making it a satisfying and nutritious meal.
Using smoked tofu and kala namak, it mimics the rich, eggy flavors of traditional carbonara while remaining completely vegan.
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Total Time 30 minutes
Course Pasta
Servings 2

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

Make it Gluten-Free: Use gluten-free pasta and tamari instead of soy sauce.
Storage: Keep in the refrigerator for up to 3 days or freeze for up to 3 months.

Nutrition

Protein: 43g
Keyword dairy-free carbonara recipe, easy vegan high-protein meals, high-protein vegan pasta, high-protein vegan recipes, plant-based carbonara, smoky tofu pasta
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