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This Vegan Carbonara is a full-on comfort meal made with savory tofu bacon and a silky sauce that is filled with smoky and cheesy flavors. It'll be a new family favorite!
Spaghetti Carbonara was always a favorite of mine before going vegan. It was so simple, yet SO packed with flavor! I never thought I could veganize it because the primary ingredients consist of meat, cheese, and eggs.
Well, the day has finally come and I made a successful Vegan Carbonara that is now part of my dinner collection. It's filled with smoky, cheesy, and subtle 'eggy' flavors, but without any animal ingredients.
It's the perfect meal to serve any night of the week alongside my no-knead artisan bread and vegan caesar salad. And if you want to go all out, you can serve vegan chocolate cake for dessert!
Now, I cannot say this recipe exactly replicates a traditional carbonara recipe, but I feel like it captures its essence quite well.
The ingredient list may seem long, but everything is fairly easy to find if you don't have it already. It's pretty easy to prep and the whole dish takes about 40 minutes from start to finish, too.
Ingredients Needed
️🌟 This is a quick overview with step-by-step photos. For the complete ingredient amounts and instructions, scroll down to the recipe card below.
How to make Vegan Carbonara
The steps to make this Vegan Carbonara are easy! First, you'll need to make the flavor-packed Tofu Bacon. Here's how to do it:
- Drain and press the tofu, then cut into ¼" cubes. Whisk the marinade ingredients then add the tofu and marinate for 10-15 minutes.
- Heat a non-stick pan over medium heat. Once hot, add the tofu and cook until browned and crispy on all sides. Remove from heat and place in a bowl.
- Whisk the Carbonara Sauce ingredients and boil your pasta until just shy of al dente. When there are 5 minutes left to the pasta cooking time, start cooking the sauce.
- Heat the same skillet over medium heat, then add the oil and wait until it shimmers. Add the shallots and sauté until translucent.
- Now add the garlic and sauté until fragrant.
- Add the sauce and cook until it thickens slightly. When the pasta is done, reserve ½ cup of pasta water and drain. Add pasta to the skillet and stir to coat. Now add ¼ cup of the pasta water and cook down until creamy and the noodles are coated. Toss in the tofu bacon. Remove from heat, then sprinkle with remaining black salt and stir to combine.
Vegan Carbonara Success Tips
Here are my top tips to help you create the most delicious carbonara sauce ever!
- The carbonara sauce consistency should be creamy and silky, but not overly thick. If you want it thicker, you can cook it down for a few more minutes or add a cornstarch slurry. Add 1 tablespoon of cornstarch to 1 tablespoon of water. Combine well before adding it to the simmering sauce. Alternatively, you can blend a ¼ cup of silken tofu with the other sauce ingredients.
- If you don't have miso paste, you can add 1-2 teaspoons of tamari to the sauce and 1 teaspoon of dijon mustard instead. It won't replicate the flavor exactly, but it will add a nice umami flavor.
- If you don't have liquid smoke, you can use smoked paprika. However, if you use it in the sauce, it will slightly change the color. It will be delicious though! Alternatively, you can just sprinkle it on after it's plated.
- The type of pasta you use can make all the difference in the way the sauce adheres to it. I like to use bronze cut because the noodles have a subtle rough surface which helps the sauce stick to them.
Topping ideas
This Vegan Carbonara is perfect as is, but if you want to add a little something extra, here are some tasty topping ideas.
- Fresh-Cut Parsley
- Crushed Red Pepper
- Vegan Parmesan Cheese
- Fresh-Ground Pepper
Alternative to Tofu Bacon
You can use store-bought Vegan Bacon, Rice Paper Bacon, Vegan Ham, Tempeh Bacon, or you can brown 8-10 ounces of mushrooms.
For the mushroom method, quarter or slice them first. Heat a large pan over medium-high heat. Then add oil and wait until it shimmers. Now add the mushrooms in an even layer in the pan. Let them sit undisturbed for 3-5 minutes and then brown the other side.
Once they are browned, add 1 tablespoon of tamari, 2 teaspoons of smoke, and ground pepper. Remove from heat and follow the remaining instructions of the original recipe.
Alternatively, you can keep the mushrooms in the pan after they have cooked. Lower the heat to medium after they have browned and sauté the shallots and garlic. Add the carbonara sauce and follow the remaining instructions of the original recipe. This will add a slight mushroom flavor to the sauce, but it's still delicious!
Recipe FAQs
Carbonara is a filling meal on its own, but it goes well with a side of roasted asparagus, peas, crusty bread, or a small salad. It pairs nicely with a glass of pinot grigio, too!
YES! Just make sure to use tamari instead of soy sauce and use gluten-free pasta. Jovial brand pasta is my current favorite. It holds up nicely and it's the closest consistency to wheat pasta.
Traditional carbonara is made with eggs which imparts a subtle eggy flavor, so to replicate this, I use Black Salt (Kala Namak). I highly recommend trying it for this recipe, but If you're not into an 'eggy' flavor, you can just use regular salt instead. It will still be delicious!
Don't worry about the black salt going to waste. It lasts a long time and you can use it in so many recipes where you want that 'eggy flavor'. I use black salt for many egg-free recipes such as my Vegan Eggs Benedict, this Tofu Scramble, and Vegan Quiche. It works beautifully!
More Italian-inspired recipes to enjoy
Want more Italian-inspired meals to try? Here are some reader favorites:
And here are 19 superb Vegan Italian Recipes to choose from. They all look heavenly!
Did you make this recipe? Let me know what you think by leaving a star ⭐️⭐️⭐️⭐️⭐️ rating and sharing your feedback in the comment section below. It would really make my day!
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📖 Recipe
Vegan Carbonara
Ingredients
Tofu Bacon
- 7 ounces extra firm tofu , drained and pressed (*see note)
- 2 tablespoons olive oil (or preferred cooking oil)
- 2 tablespoons tamari , low sodium (sub soy)
- 1.5 tablespoons liquid smoke
- 2 teaspoons apple cider vinegar (sub red wine or white vinegar)
- 1 teaspoon smoked paprika
- 1 teaspoon granulated garlic
Vegan Carbonara
- 12 ounces spaghetti (or preferred pasta)
- 2 tablespoons olive oil , divided
- 1 small shallot , finely chopped
- 2 cloves garlic , minced
- 2 cups soy milk , unsweetened (or any plant-based milk)
- 1.5 tablespoons lemon juice , freshly squeezed (*see note)
- 1.5 teaspoons apple cider vinegar (sub red wine or white vinegar
- 1.5 teaspoons miso paste , white or yellow
- 3 tablespoons nutritional yeast
- 1.5 teaspoons liquid smoke
- 1.5 tablespoons cornstarch
- ¾ teaspoon fresh ground pepper
- ¾ teaspoon black salt (kala namak) , divided *See note
Recommended Equipment
Instructions
Tofu Bacon
- In a large bowl, whisk the tamari, vinegar, liquid smoke, smoked paprika, and garlic together. Set aside.
- Cut the pressed tofu into ¼" cubes and add them to the bowl of marinade. Gently toss to coat well. Let the cubes marinate for 10-15 minutes (or longer).
- Heat a Large Non-Stick Pan over medium heat. Now add the oil, and when it's hot, add the cubed tofu (don't pour in the marinade). Cook until browned and slightly crispy on all sides, stirring occasionally. It should take about 7-9 minutes. Lower the heat if needed to prevent burning. Remove from heat and place in a bowl. Wipe out the pan.
Vegan Carbonara
- In a large bowl, whisk the soy milk, liquid smoke, cornstarch, nutritional yeast, lemon, vinegar, miso paste, black pepper, ½ teaspoon black salt, and 1 tablespoon of oil until smooth. Set aside.
- Cook the pasta in a large pot of salted boiling water until just shy of al dente (according to package instructions).
- Start cooking the sauce when there are 5-6 minutes left on the pasta cook time. Heat the same large skillet over medium heat. When hot, add the remaining oil and wait until it shimmers. Now add the shallots and sauté until translucent, about 1-2 minutes. Now add the garlic and sauté until fragrant and lightly golden, about 30-60 seconds.
- Whisk the sauce again and add it to the pan. Cook until it thickens slightly for about 2-4 minutes. If the pasta isn't finished, just lower the heat on the sauce or remove it for a minute. Taste for seasoning and add more if needed.
- When the pasta is done, reserve ½ cup of pasta water and drain. Add pasta to the skillet and stir to coat. Add just a ¼ cup of pasta water and cook down until creamy and noodles are coated, about 1-2 minutes (add more pasta water if needed). Fold in the tofu bacon, but reserve some for topping each dish. Remove from heat, then sprinkle the remaining black salt and stir gently to combine. If preferred, add fresh-cut parsley, black pepper, and vegan parmesan. Enjoy!
Notes
- Tofu: wrap a block of tofu in a dish towel and place it on a rimmed plate. Add a cast iron skillet on top (or something equally heavy) and let it drain for 20-30 minutes. Pat dry to remove excess moisture on the surface. You can also use a Tofu Press to make it even easier or you can use Pre-Pressed Tofu. *Prep time doesn't include pressing the tofu.
- I prefer to press the whole block of tofu and save the rest for a different recipe or make extra tofu bacon. It lasts in the fridge for 4-5 days and I use it for salads, casseroles, tacos, wraps, or straight-up snacking. It's delicious! If you do this too, just double the marinade.
- I highly recommend a Non-Stick Skillet for the tofu bacon or a well-seasoned Cast Iron Pan. The tofu sticks easily to the pan and can burn. If you use a stainless-steel pan, just make sure the pan is well heated and oiled before beginning. Watch carefully and stir often.
- Instead of frying, you can bake the tofu cubes at 400 F (200 C) for 20-30 minutes until browned and slightly crispy. Line a large baking pan with parchment paper and spray with oil. Move the crumbles around every 7-10 minutes for even browning.
- Black Salt: it adds a subtle 'eggy' flavor to the dish. I highly recommend trying it at least once. If you're not into 'eggy' flavor, you can just use regular salt instead. It will still be delicious!
- Nutritional information: it includes all of the marinade ingredient amounts. However, a lot of the marinade will be left behind, which will make the values lower.
Jen
I just made this recipe tonight, absolutely LOVED IT! Just the right amount of smokiness, savory and sweetness.
Melissa Huggins
Thank for the feedback Jen! Happy you liked the recipe. 🙂
Julia Baxter
Love this recipe! Smoky, savoury and so satisfying. The hit of baconness that most tofu bacon can't quite get right. I'll definitely make this again!
Melissa Huggins
I love your feedback, Julia! Thanks for making time to drop by and for trying the recipe too. 🙂
Julia Baxter
Love this recipe! Smoky, savoury and so satisfying. Will make again!
Melissa Huggins
Thank you so much Julia! 🙂
Beverly Bruce
Delicious, the whole family enjoyed it. Very savory flavors. Thanks for the great recipe!
Melissa Huggins
Yay! I'm so glad everyone loved it! Thank you for sharing your wonderful feedback 🙂
Rachel
Absolutely delicious! Great great flavors!
Melissa Huggins
Thank you for trying it and for the great feedback. 🙂
Sita
Hi. This looks divine. Can it be made with no or less oil? Thanks.
Melissa Huggins
Hi Sita, you can reduce the oil, by air frying the tofu bacon and you can water saute the shallots and garlic. The oil adds richness to the sauce, so I'm not sure how it will be without it. You can give it a try though. I hope this helps. Thanks for stopping by 🙂
Edgar
I always add a 1/4 teaspoon of Tumeric for that yellowly color
Molly
I think your rating feature might be broken - At least on my end, when I try to rate "5 stars", nothing happens. Either way, THIS IS A FIVE STAR RECIPE! I made this for myself and my carnivorous fiance the other night and we absolutely loved it. This was my first time making tofu bacon, and that marinade is divine.
I made it exactly as written and topped it with your vegan Parmesan recipe. It was unreal. We can't wait to make this again. This recipe is perfection.
Melissa Huggins
Hi Molly, thank you for letting me know about the star rating feature. I will look into it.
I'm so happy that you and your finance loved the carbonara and vegan parm. Thank you for sharing your feedback. 🙂
Ina Becraft
This recipe is very good. I think a couple of corrections are needed in the instructions. For the tofu bacon, step 1 should have included the vinegar. For the vegan carbonara, step 1 should have included the 3 teaspoons of liquid smoke. I missed that and didn't realize until it was too late to include it in the entree this time. Just thought others might want to know this.
Melissa Huggins
Thank you for sharing this! I fixed it now. 🙂
Linda
THIS WAS SOOOOO GOOD!!! and I ate way too much which I rarely ever do. The tofu bacon marinade is spot on and that sauce what can I say... outstanding! At first I wasn't quite sure if I was gonna make it or not because it seemed kinda plain in the photo, but I kid you not - this dish packs a flavourful punch. I highly recommend everyone trying this recipe and can't wait to make it for my son when he comes for a visit.
Melissa Huggins
Hi Linda, I'm so glad you liked it! It's one of my favorites! Thank you for giving it a try. 🙂
Renee Thompson
This looks perfect for Christmas dinner! Thank you!
Melissa Huggins
Thank you, Renee! Have a Merry Christmas! 🙂
Libby
We made this today and it was AMAZING! Thank you for a great recipe. This one is definitely going in the rotation. We added a bit of diced jalapeno with the shallot to give it a little extra kick, but otherwise followed the recipe pretty well (which is rare for me).
Thank you. 🙂
Melissa Huggins
Hi Libby, this is such a nice compliment! Thank you for giving it a try. It sounds delicious with the jalapeno and I need to try it now. 🙂