Vegan Carbonara with Silken Tofu and Smoky Tofu

Name: Vegan Carbonara with Silken Tofu and Smoky Tofu
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian-inspired
Ingredients: 350 g spaghetti; 200 g smoked firm tofu, cut into small cubes; 1 tbsp olive oil; 2 whole garlic cloves, finely chopped; 250 g silken tofu; 120 ml unsweetened almond milk; 3 tbsp nutritional yeast; 1 tbsp lemon juice; 1/4 tsp ground turmeric; 1/2 tsp black pepper, plus more to finish; 1/2 tsp salt, or to taste; 2 tbsp chopped parsley

Smoky tofu and spaghetti are coated in a smooth, dairy-free silken tofu sauce.

By Hez ArslanUpdated October 2, 2026

Total 35 minMakes 4 servings

Jump to Recipe

This vegan carbonara coats spaghetti with a creamy silken-tofu and nutritional-yeast sauce, then adds crisp smoked tofu for a savory bite. It is a plant-based interpretation rather than a traditional carbonara. Blend the sauce smooth and warm it gently; boiling can make tofu sauce grainy. Use pasta water to adjust the consistency just before tossing. Boil spaghetti in salted water according to package directions until al dente; reserve 250 ml pasta water before draining. Heat oil in a large skillet over medium-high. Cook smoked tofu 5 to 7 minutes, turning until browned; transfer to a plate. Blend silken tofu, almond milk, nutritional yeast, lemon juice, turmeric, salt and pepper until smooth.

Vegan Carbonara with Silken Tofu and Smoky Tofu

How to tell when it is ready

Add spaghetti and smoked tofu; toss, adding pasta water a little at a time until glossy and coated. Finish with parsley and black pepper.

Tips

Boil spaghetti in salted water according to package directions until al dente.
Heat oil in a large skillet over medium-high.
Blend silken tofu, almond milk, nutritional yeast, lemon juice, turmeric, salt and pepper until smooth.
Lower skillet heat to medium-low.

Troubleshooting

If sauce is too thick, add reserved pasta water.
If tofu sauce gets grainy, lower heat and blend until smooth again.

Substitutions

Use oat milk instead of almond milk.
Use a gluten-free pasta if needed.

Variations

Add sautéed mushrooms to the sauce.
Use smoked paprika for a deeper smoky note.

Serving suggestions

Finish with parsley and black pepper.
Serve with a green salad.
Add roasted vegetables on the side.
Offer lemon wedges.

Make ahead

Measure ingredients and prepare the components in advance where practical. Refrigerate leftovers within 2 hours up to 3 days; reheat gently with a splash of plant milk or water.

Storage

Refrigerate leftovers within 2 hours up to 3 days; reheat gently with a splash of plant milk or water.

Food safety

Check pasta, tofu and nutritional yeast labels for allergens; refrigerate leftovers promptly.

Frequently asked questions

Which tofu makes the carbonara sauce creamy?

Use silken tofu for the blended sauce and firm smoked tofu for the browned pieces.

How should I store vegan carbonara with silken tofu and smoky tofu?

Refrigerate leftovers within 2 hours up to 3 days; reheat gently with a splash of plant milk or water.

Finish with parsley and black pepper. Refrigerate leftovers within 2 hours up to 3 days; reheat gently with a splash of plant milk or water.

About the author

Hez Arslan

Hez Arslan owns feastdelights.com and also writes practical recipes for everyday home cooking, from familiar Ukrainian dishes to meals inspired by kitchens around the world. His clear, step-by-step guidance helps home cooks approach each recipe with confidence.

Vegan Carbonara with Silken Tofu and Smoky Tofu