Vegan Spaghetti Carbonara

Ingredients for 3 servings:

• 300 g spaghetti, vegan
• salt water
• 175 g smoked tofu
• 2 onions
• 2 cloves garlic
• 1 pack of soy cream (Soy Cream Cuisine)
• 1 tsp yeast extract
• 1 bunch of parsley
• 5 tbsp oil
• salt and pepper

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

Cook the spaghetti in salted water according to the package instructions. Meanwhile, finely dice the smoked tofu, season with salt and pepper, and fry in oil until crispy. Meanwhile, chop the onions and peel the garlic. Finely chop the parsley. When the tofu is almost done, add the onions and sauté until translucent, then press in the garlic. Drain the cooked spaghetti and add them to the pan with the tofu. When the onions are translucent, add them to the pan and fry over medium heat. Bring the cream to a boil, stir in the yeast extract. Add the cooked sauce and parsley to the pan with the pasta and mix. Cook for a while longer, then serve.