Easy Vegan Carbonara with Smokey Tofu Bacon

A light and summery take on the classic carbonara, this healthy vegan carbonara version uses spiralised courgette and vegan cream cheese for a dairy free version that is much healthier than the original.  It is topped with smokey tofu bacon and a generous sprinkling of my 2 Minute Vegan Parmesan.

This is the perfect weeknight meal; it can be whipped up in just 15 minutes and is packed full of flavour.  It is high in protein, low carb and tastes absolutely delicious!

This Easy Vegan Carbonara is:

Light,

Creamy,

Gluten free,

Perfect for summer,

Easy and quick to make,

And

Is sprinkled with delicious smokey tofu bacon

I have no doubt that you will LOVE this recipe – be sure to tag me on Instagram when you make it, I love to see your re-creations @aveganvisit 🙂

The Video Recipe:

The Written Recipe:

Easy Vegan Carbonara With Smokey Tofu Bacon

A light and summery take on the Italian classic. This high protein, low carb version uses zoodles and dairy free cream cheese and is topped with delicious smokey tofu bacon. Whipped up in 15 mins!

5 from 4 votes

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Course: Lunch, Main Course

Cuisine: Italian

Prep: 5 minutes mins

Cook: 10 minutes mins

Total: 15 minutes mins

Serves: 2

Calories: 426kcal

Author: Tara

Ingredients

 

MetricUS

 

1x2x3x

For the tofu bacon:

• ▢ 200 g extra firm tofu (sliced into small thin pieces)
• ▢ 2 tbsp tamari
• ▢ 2 tbsp liquid smoke
• ▢ 1 tbsp maple syrup
• ▢ 150 ml water

For the carbonara:

• ▢ 600 g courgette (spiralised)
• ▢ 200 g vegan cream cheese
• ▢ 1 clove garlic (minced)
• ▢ 100 g peas

Equipment

• Mandoline Slicer and Spiraliser

Instructions

 

• Add the tofu slices into a frying pan with the tamari, liquid smoke, maple syrup and water. Turn the heat to high and leave it to simmer for approximately 10 minutes until all of the liquid has evaporated and the tofu has soaked up the flavours.
  200 g extra firm tofu, 2 tbsp tamari, 2 tbsp liquid smoke, 1 tbsp maple syrup, 150 ml water
• Whilst the tofu bacon is simmering, make the carbonara. Add your spiralised courgette (zucchini noodles) to a large saucepan with the cream cheese, garlic and peas. Cook gently for 10 minutes until hot through.
  600 g courgette, 200 g vegan cream cheese, 1 clove garlic, 100 g peas
• Serve the carbonara with the bacon bits and a sprinkling of my 2 Minute Vegan Parmesan if you like it extra cheesy!

Video

Notes

Vegan / Dairy Free / Egg Free / Gluten Free / Wheat Free / Refined Sugar Free

Recipe inspired by:  Italy

Please check the allergens on the ingredients you purchase before use. The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use. Nutritional values are estimated.

We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.

Nutrition

Calories: 426kcal | Carbohydrates: 35g | Protein: 16g | Fat: 26g | Saturated Fat: 22g | Sodium: 1148mg | Fiber: 6g | Sugar: 18g | Net Carbohydrates: 29g

Have you tried this recipe?Tag @aveganvisit on Instagram or hashtag it #aveganvisit!