Easy Vegan Carbonara

Ingredients

• ½ block Super Firm Tofu
• 1 ½ tbsp Soy Sauce
• 2 tbsp Apple Cider Vinegar
• ¾ tbsp Maple Syrup
• ¾ tsp Liquid Smoke
• ½ tsp Smoked Paprika
• ½ tsp Ground Cumin
• 1 ½ tbsp Olive Oil
• ¼ cup Raw Cashews
• 1 ½ tbsp Nutritional Yeast
• 10 ½ oz Dry Spaghetti
• 1 ½ oz Vegan Parmesan Cheese

Instructions

1. Place the cashews in a small bowl and cover with boiling water. Let soak for at least 10 minutes while you prep the other ingredients.
2. Cut the tofu into very small cubes, about ¼ inch wide. In a medium bowl, whisk together the soy sauce, apple cider vinegar, maple syrup, liquid smoke, smoked paprika, and cumin. Add the tofu, toss to coat, and let marinate for at least 5 minutes.
3. Drain the soaked cashews and add them to a blender with ½ cup water and the nutritional yeast. Blend until completely smooth and creamy. Set the sauce aside.
4. Heat the olive oil in a large skillet over medium heat. Add the marinated tofu along with any remaining marinade liquid. Cook, stirring occasionally, for 8 to 10 minutes until the tofu is crispy and golden. Remove from heat and set aside.
5. Meanwhile, cook the spaghetti in a large pot of salted boiling water until al dente according to package directions. Before draining, reserve 1 cup of pasta water, then drain the pasta.
6. Return the drained pasta to the pot over low heat. Add the cashew cream sauce and vegan parmesan, then add the reserved pasta water a little at a time, tossing until the sauce is glossy and coats the noodles. Season with salt and pepper to taste.
7. Divide the pasta among bowls and top each serving with the crispy tofu pancetta. Serve immediately.