SMOKED TOFU CARBONARA

This vegan reinterpretation is a world away from the traditional recipe made with bacon, cream and egg yolk. It’s very tasty, and a much lighter and healthier dish. You must try this soon, especially if you want to pleasantly surprise your guests, whether vegan or not.

SERVES 2

200 g spaghetti (or tagliatelle)

200 g smoked tofu

1 tbsp olive oil

250 ml soya cream for cooking (or rice cream)

1 pinch turmeric

1 tbsp malted yeast

Vegan Parmesan

Cook the pasta according to the instructions shown on the packet.

Cut the tofu into thin strips and brown in a frying pan with the olive oil for 5 minutes.

Add the soya cream, turmeric and malted yeast. Adjust the seasoning and simmer for about 5 minutes until the sauce thickens. Add the drained pasta and coat well in the sauce.

Sprinkle with Parmesan and serve hot.