John Myers
Ingredients for 4 servings:
- 300 g spaghettini
- 200 g smoked tofu
- 1 tbsp, heaped cashew butter
- 100 ml oat cream (oat cream cuisine)
- 150 ml water
- 5 tbsp nutritional yeast
- 1 large onion(s)
- Oil for frying
- Pepper, freshly ground
- Kala Namak
Instructions
Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes
Vegan spaghetti carbonara style
Finely dice the smoked tofu and onion. First, fry the smoked tofu in a little oil until crispy, then add the onions and let them become translucent. Meanwhile, add the noodles. Add the oat cream and water to the smoked tofu. Bring to a boil and stir in the cashew butter. Stir in the nutritional yeast. The sauce should thicken enough to be sticky and no longer dripping! Remove the spaghettini from the cooking water with tongs and add them, still dripping wet, to the sauce in the pan. Mix everything well and season with freshly ground pepper and kala namak.
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