Vegan Carbonara with Tofu Pancetta

Silky and rich, this vegan-based spaghetti carbonara is dairy-free and topped with homemade baked tofu pancetta accented with smoked paprika.

1 pkg.	Sunrise Smoked Tofu Original
1 tbsp	soy sauce
1 tbsp	tomato paste
2 tsp	smoked paprika
1 tsp	garlic powder
½ tsp	black pepper
½ tsp	brown sugar
½ tsp	onion powder
¼ cup	plant-based butter

1 pkg.	Sunrise Soft Tofu
⅓ cup	Sunrise Unsweetened Soya Beverage 1.89L
2 tbsp	lemon juice
2 tbsp	nutritional yeast
1 tbsp	miso paste
¾ tsp	liquid smoke
½	salt
¼ tsp	black pepper
¼ tsp	ground turmeric

Creamy Sauce: In blender, blend soft tofu, soy beverage, lemon juice, nutritional yeast, miso paste, liquid smoke, salt, pepper and turmeric until smooth.
Tofu Pancetta: Preheat oven to 425°F (220°C). Line baking sheet with parchment paper.
Cut smoked tofu into ¼-inch (0.5 cm) pieces.
In medium bowl, stir together soy sauce, tomato paste, paprika, garlic powder, black pepper, brown sugar and onion powder.
In large high-sided skillet set over medium-high heat, melt plant-based butter. Cook smoked tofu, stirring occasionally, for 6 to 8 minutes or until lightly browned.
Using slotted spoon, transfer tofu to bowl with soy sauce mixture, leaving melted plant-based butter in skillet (reserve skillet). Toss tofu until evenly coated; transfer to prepared baking sheet.
Bake for 10 to 12 minutes or until golden and crisp.
Carbonara: Meanwhile, cook spaghetti according to package directions; reserve 1/2 cup (125 mL) pasta water and drain pasta.
In reserved skillet set over medium heat, cook shallots, garlic and salt, stirring occasionally, for 3 to 5 minutes or until starting to brown. Reduce heat to low; pour in Creamy Sauce; bring to a boil. Cook, stirring occasionally, for 2 minutes. Stir in spaghetti and reserved pasta water until well coated and sauce clings well to pasta.
Divide among bowls. Top with tofu pancetta and garnish with parsley and pepper.

Try substituting smoked tofu with Sunrise Soya Smoked Tofu Sriracha for a bit of a kick, if desired.