Vegan Carbonara

Cut the tofu block into small pieces. We like cutting the tofu into small strips that resemble pancetta pieces, but you can cut the block to your preference.
7 oz tofu
Place the cut tofu in a bowl and add the soy sauce, smoked paprika, garlic powder, and maple syrup. Combine until all the tofu is well coated.
1 tablespoon soy sauce, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 teaspoon maple syrup
Stir-fry the tofu using a non-stick pan until golden brown and reserve.
Heat some oil or vegan butter in a frying pan and sautée the onion and garlic. You can cut them into smaller or bigger pieces, it doesn’t matter as they will be blended with the rest of the ingredients later.
2 shallot, 2 garlic cloves
Add ground black pepper and sautée for 1-2 more minutes.
Ground black pepper
Transfer the onion and garlic to a blender jug. Add the oat cream, yeast flakes, olive oil, and lemon juice. Add a pinch of salt and blend until you have a smooth creamy sauce.
1 cup oat cream, ¼ cup yeast flakes, Juice from ½ lemon, 2 tablespoons olive oil
Cook the pasta following the package instructions. Once the pasta is cooked, drain the water (save some for later), add some olive oil so it doesn’t stick, and transfer to a big pan.
8,5 oz spaghetti
Pour the sauce over the pasta, and add the vegan pancetta. Combine well. At this point, you can add some of the reserved pasta water if you want a creamier sauce.
Add some more back pepper and salt to taste. Serve with vegan parmesan, and enjoy.