Vegan edamame carbonara with smoked tofu

Vegan edamame carbonara with smoked tofu: creamy pasta made with edamame spaghetti, cashew butter, onion, garlic and crispy fried smoked tofu.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 15 min
• Total time: 30 min
• Calories: 560 kcal per serving
• Protein: 45 g
• Fat: 30 g
• Carbs: 25 g

Ingredients

• 150g edamame spaghetti
• 150g smoked tofu
• 4 tbsp cashew butter
• 1 onion
• 10g garlic
• 1 tbsp olive oil

Method

You’ll need: frying pan · saucepan · chopping board · knife · sieve · wooden spoon

1. Cook the edamame spaghetti in plenty of salted water according to the packet instructions, and keep back some of the cooking water before draining.
2. Cut the smoked tofu into thin strips. Dice the onion and garlic very finely.
3. Heat the olive oil in a large frying pan and fry the smoked tofu over a high heat until dark and crisp. Add the onion and garlic and soften briefly until translucent.
4. Stir the cashew butter with the reserved cooking water into a smooth sauce. Pour it into the pan and warm over a gentle heat until creamy.
5. Fold the warm edamame spaghetti into the sauce and toss briefly until the pasta is evenly coated.
6. Serve the vegan edamame carbonara straight away in deep plates.

Good to know

This carbonara is creamy, savoury and pleasantly simple. It feels familiar, but tastes noticeably fresher and a little nuttier than the original.

Swaps

Cashew butter → almond butter (more vitamin E) | Smoked tofu → tempeh (a fermented soya product) | Olive oil → avocado oil (stable at high temperatures)

Allergens

Contains soya and tree nuts. Generally suitable for children if the texture and seasoning work for them. Usually no problem during pregnancy, as long as the smoked tofu is heated and the product is used fresh.

Dairy-free recipes