Vegan lentil carbonara with smoked tofu

Vegan lentil carbonara with smoked tofu: creamy lentil pasta with cashew butter, nutritional yeast and crispy smoked tofu – hearty and quick to make.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 540 kcal per serving
• Protein: 36 g
• Fat: 19 g
• Carbs: 48 g

Ingredients

• 200 g lentil pasta
• 150 g smoked tofu
• 3 tbsp cashew butter
• 1 tbsp nutritional yeast
• 1 clove of garlic
• 1 tbsp olive oil
• 1 pinch of salt

Method

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

1. Bring a large pan of lightly salted water to the boil and cook the lentil pasta until al dente.
2. Cut the smoked tofu into small cubes. Heat the olive oil in a large frying pan and fry the smoked tofu until crisp all over.
3. Stir the cashew butter with the nutritional yeast, crushed garlic, salt and a little hot water to a smooth, creamy sauce.
4. Drain the lentil pasta and add it straight to the smoked tofu in the pan. Toss everything briefly.
5. Stir in the cashew sauce and warm everything over a low heat until the pasta is evenly coated.
6. Plate the vegan lentil carbonara immediately and serve it straight from the pan.

Good to know

When you want something creamy and hearty that doesn't feel heavy, this dish is just right. The sauce is simple, but the flavour is still rounded and full.

Swaps

Cashew butter → white almond butter (contains vitamin E, a little milder in flavour); smoked tofu → tempeh (fermented); lentil pasta → chickpea pasta (similar protein content, also provides fibre); olive oil → avocado oil (heat-stable, mainly unsaturated fats)

Allergens

Contains soya and cashews (tree nuts); depending on the product, nutritional yeast may contain traces of other allergens. Generally suitable for children. In pregnancy, make it fresh and handle the tofu hygienically.

Dairy-free recipes