This vegan tofu Carbonara sauce will blow your mind - it’s THAT good and comes very close to a traditional carbonara sauce! It uses white miso paste and smoked paprika to recreate the typical flavor of guanciale, which is normally used to make traditional carbonara. Silken tofu gives it that creamy texture that we all love and a nice protein boost.
This recipe is part of my classic "veganized" pasta sauces, including the BEST vegan bolognese, a simple cashew bechamel, or a classic tofu alfredo.
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Key ingredients and substitutions
- Silken tofu: Makes a creamy sauce with a silky-smooth consistency.
- White (shiro) miso: This umami-rich paste is the secret ingredient for a savory, salty taste. There is no need to add extra salt. White miso is easy to find at most grocery stores, or you can order it online (it’s shelf-stable). I don’t recommend using brown miso paste as it will impact the color of the sauce.
- Smoked paprika: Instead of traditional guanciale, smoked paprika provides the smoky flavor you need in this easy vegan carbonara recipe.
- Cornstarch: It thickens the sauce and replicates the binding from the egg yolk in a real carbonara recipe. You can also use arrowroot powder or tapioca starch instead.
- Freshly cracked black pepper to finish it off. Don’t skip this!
Elo’s tips
- Use the right tofu: Don’t try to make this sauce with firm tofu – you won’t be able to get the silky smooth texture.
- Pasta choice: Toss the vegan carbonara sauce with your favorite pasta variety. Spaghetti or fettuccine works well, but feel free to use any pasta shape you prefer. Cook the pasta according to package instructions until al dente.
- Taste and adjust: I recommend tasting the sauce as you go and adding more spices if necessary. You can also add more miso paste for richer and saltier taste.
- If you have kala namak (black salt) at home, you can add a pinch to the thickened sauce at the very end to give it a subtle eggy flavor.
- If the sauce turns out too thick, add a little pasta water or almond milk (or any other dairy-free milk) to thin it out a bit.
- Topping: Top the pasta with vegan parmesan cheese (made from blended raw cashews and nutritional yeast) and a vegan bacon alternative (e.g., oven-roasted smoked tofu, coconut bacon, or tempeh bacon bits).
Step-by-step instructions
STEP 1: Add everything to a blender. Put the tofu, water, white miso paste, smoked paprika, and the onion powder into a blender jug.
STEP 2: Blend until smooth. I love my Nutribullet Pro (900W) blender for creamy sauces like this.
STEP 3: Pour the mixture into a saucepan. It's going to get all airy and bubbly as it heat up, which is totally normal. Bring the sauce to a boil. Then, mix a little water and the corn flour to make a runny paste and add it to the sauce.
STEP 4: Whisk continuously over low heat until the sauce has thickened up.
STEP 5: Add the cooked spaghetti to the sauce and toss it through gently.
STEP 6: Crack black pepper on top. Serve the spaghetti carbonara immediately.
Serving suggestions
- Use it to make lasagna: This creamy pasta sauce is a great alternative to my vegan bechamel sauce for a vegan lasagna!
- Add a protein: To add protein to your meal, consider incorporating plant-based proteins like marinated tofu, small cubes of vegan bacon, or chickpeas. These additions can complement the dish and make it more satisfying.
- Veggies: Add roasted or sautéed vegetables for extra nutrients and flavors. Sautéed mushrooms, cherry tomatoes, spinach, peas, or asparagus work wonderfully with tofu carbonara.
- Side salad: Serve the vegan carbonara with a side salad dressed in a light vinaigrette. I suggest a simple mixed green salad.
Storage tips
You can store leftover sauce or leftover spaghetti tossed in sauce in an airtight container for up to 2 days in the refrigerator. Before serving, reheat it in a saucepan over low heat or in the microwave.
Do not freeze this sauce.
Frequently asked questions
Silken tofu and soft tofu are similar in texture but not the same; silken tofu has a smoother and silkier consistency compared to soft tofu, which is slightly firmer.
Yes, you can eat raw silken tofu as it's already pasteurized during manufacturing, making it safe to consume without cooking.
Store leftover silken tofu by submerging it with water in an airtight container in the refrigerator. Change the water daily to maintain freshness and use it within 3-4 days for the best quality.
If your tofu comes in a large pack, use the rest in a smoothie (this silken tofu chocolate smoothie is amazing), or try my silken tofu omelet with kala namak (black salt that tastes like eggs).
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The recipe
Ingredients
- 4 servings of pasta gluten-free if needed
- 12 ounces (350 g) silken tofu
- ¾ cup (180 ml) water
- 2 tablespoons white miso paste shiro miso
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika
- 1 tablespoon cornstarch
- Freshly cracked black pepper
Instructions
- Cook the pasta in boiling salted water until they are al dente.
- Make the sauce. Drain the silken tofu. Add the it to a blender with water, white miso paste, onion powder, and smoked paprika. Blend until perfectly smooth.
- Heat it. Transfer the mixture to a saucepan and bring it to a boil. Dissolve the cornstarch in a tiny bit of water and add it to the sauce. Reduce heat to medium and whisk continuously until the sauce thickens.
- Toss the drained pasta in the sauce and serve with freshly cracked black pepper.
Notes
- Do not make this sauce with firm tofu or you won't get that silk-smooth consistency.
- If you have kala namak (black salt) at home, you can add a pinch to the thickened sauce at the very end to give it a subtle eggy flavor.
- You can store leftover sauce or leftover spaghetti tossed in sauce in an airtight container for up to 2 days in the refrigerator. Before serving, reheat it in a saucepan over low heat or in the microwave.
- Do not freeze this sauce.
Nutrition
Equipment
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