Vegan Spaghetti Carbonara

Spaghetti Carbonara

Preparation: 5 mins
Cooking: 10 mins
For 2 servings


  • 100 g smoked tofu
  • 6 tbsp soy cream
  • 3 tbsp olive oil
  • 1 tbsp. yeast flakes
  • 1 tsp sugar
  • 1/2 tsp Kala-Namak salt
  • pinch of turmeric
  • pinch of salt
  • pinch of pepper


  1. Finely dice the smoked tofu. Mix all remaining ingredients in a bowl to a sauce.
  2. Cook the desired amount of spaghetti according to the instructions al dente.
  3. Meanwhile, fry the smoked tofu with 1 tablespoon of olive oil in a pan over medium heat for 5 minutes. Add the sauce and bring to the boil briefly. Add a ladle of the pasta water. Let it boil down at low heat for 2 – 3 minutes.
  4. Then drain the spaghetti and add to the pan. Mix everything well and let it simmer for 1 minute.

About this recipe

A vegan recipe for Spaghetti Carbonara that is ready in 15 minutes. At the same time it is super creamy and hearty – and thanks to the Kala-Namak salt it tastes almost like the traditional original.