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    Vegan Carbonara with Tofu Pancetta

    • Vegan
    • Dinner
    • Smoked Tofu

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



    Tofu Pancetta
    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
    Vegan Cream Sauce
    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
    Spaghetti Carbonara
    1 lb spaghetti
    2 shallots , thinly sliced
    3 cloves garlic , thinly sliced
    ¼ tsp salt
    2 tbsp fresh parsley , chopped
    ½ tsp freshly ground black pepper


    1. Creamy Sauce: In blender, blend soft tofu, soy beverage, lemon juice, nutritional yeast, miso paste, liquid smoke, salt, pepper and turmeric until smooth.
    2. Tofu Pancetta: Preheat oven to 425°F (220°C). Line baking sheet with parchment paper.
    3. Cut smoked tofu into ¼-inch (0.5 cm) pieces.
    4. In medium bowl, stir together soy sauce, tomato paste, paprika, garlic powder, black pepper, brown sugar and onion powder.
    5. 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.
    6. 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.
    7. Bake for 10 to 12 minutes or until golden and crisp.
    8. Carbonara: Meanwhile, cook spaghetti according to package directions; reserve 1/2 cup (125 mL) pasta water and drain pasta.
    9. 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.
    10. 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.

    Best made with: