Can I use a different pasta shape?

Absolutely. Linguine, fettuccine, or bucatini would all work well. Just adjust cooking time according to the package directions.

I don't have super firm tofu. What can I use?

Extra-firm tofu can work, but press it well to remove excess moisture before cubing and marinating. It won't get quite as crispy, but it'll still be delicious.

What if I don't have a high-speed blender?

Soak the cashews longer (overnight) and blend as long as possible. You may end up with a slightly grainier sauce, but it will still taste great.

Can I make this without cashews?

You could try using raw sunflower seeds instead, soaked and blended the same way. The flavor will be slightly different but still creamy.

With 2 tablespoons of gochujang, it's medium-spicy with a building heat. Reduce to 1 tablespoon for mild, or increase to 3 tablespoons for spicier.

Can I make this gluten-free?

Yes. Use gluten-free pasta and substitute tamari for soy sauce.

What's black salt, and where can I find it?

Black salt (kala namak) is a type of Indian volcanic salt with a sulfurous, eggy aroma. Find it at Indian grocery stores, health food stores, or online. It's optional, but it really enhances the eggy flavor of vegan carbonara.

My sauce is too thick. What should I do?

Add more pasta water, a little at a time, while tossing the pasta. The starch in the pasta water helps create a silky, emulsified sauce.

Gochujang Carbonara (Vegan)

Name: Gochujang Carbonara (Vegan)
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Cuisine: Italian
Ingredients: 8 oz super firm tofu; 2 tablespoons soy sauce (or tamari); 3 tablespoons rice vinegar; 1 tablespoon maple syrup; 1 teaspoon liquid smoke; ½ teaspoon smoked paprika; ½ teaspoon salt; 2 tablespoons oil; 3 scallions, thinly sliced (whites and greens separated); 3 garlic cloves, minced; 1 large shallot, minced; Oil for sautéing; ⅓ cup raw cashews, soaked; ⅔ cup water; 2 tablespoons nutritional yeast; 2 tablespoons gochujang; Black pepper; 1 lb spaghetti; ¼-½ cup vegan parmesan cheese; Black salt (kala namak), to taste; Additional salt and black pepper; Toasted sesame seeds; Fresh basil

Description

This Gochujang Carbonara puts a spicy Korean twist on the classic Italian pasta. Creamy cashew-based sauce spiked with gochujang coats silky spaghetti, topped with crispy tofu “pancetta” and fresh herbs. It’s rich, savory, and ready in under an hour.

Ingredients

Tofu “pancetta”:

8 oz super firm tofu
2 tablespoons soy sauce (or tamari)
3 tablespoons rice vinegar
1 tablespoon maple syrup
1 teaspoon liquid smoke
½ teaspoon smoked paprika
½ teaspoon salt
2 tablespoons oil

Sauce:

3 scallions, thinly sliced (whites and greens separated)
3 garlic cloves, minced
1 large shallot, minced
Oil for sautéing
⅓ cup raw cashews, soaked
⅔ cup water
2 tablespoons nutritional yeast
2 tablespoons gochujang
Black pepper

Carbonara:

1 lb spaghetti
¼-½ cup vegan parmesan cheese
Black salt (kala namak), to taste
Additional salt and black pepper
Toasted sesame seeds
Fresh basil

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Instructions

Soak the cashews. Place the cashews in a small bowl and cover with boiling water. Let them soak for at least 20 minutes (or up to overnight if you’re planning ahead). This softens them for easy blending.
Prep the tofu pancetta. Cut the super firm tofu into very small cubes, about ½ centimeter wide (think tiny bacon bits). In a medium bowl, whisk together the soy sauce, rice vinegar, maple syrup, liquid smoke, smoked paprika, and salt. Add the tofu cubes and toss to coat evenly. Set aside to marinate for at least 10 minutes while you prep everything else.
Sauté the aromatics. Heat a drizzle of oil in a large skillet over medium heat. Add the scallion whites, minced shallot, and minced garlic. Sauté for 3-4 minutes until softened and fragrant. Remove from heat.
Blend the sauce. Drain the soaked cashews. Add them to a high-speed blender along with the sautéed aromatics, water, nutritional yeast, black pepper, and gochujang. Blend on high until completely smooth and creamy, about 1-2 minutes. The sauce should be silky with no graininess. Set aside.
Pan-fry the tofu pancetta. Heat 2 tablespoons of oil in the same large skillet over medium-high heat. Once hot, add the marinated tofu pieces along with any remaining marinade liquid. Cook, stirring occasionally, for 8-10 minutes until the tofu is deeply browned and crispy on all sides. The pieces should be caramelized and slightly sticky. Remove from heat and set aside.
Cook the pasta. While the tofu is cooking, bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to package directions. Before draining, reserve 2 cups of the starchy pasta water. Drain the pasta and return it to the pot.
Toss the pasta in the sauce. Add the blended gochujang carbonara sauce, vegan parmesan, and a generous amount of freshly cracked black pepper to the cooked pasta. Toss everything together.
Add pasta water gradually. Start adding the reserved pasta water, ½ cup at a time, tossing continuously until the sauce is glossy and creamy, coating every strand of pasta. You’ll likely need 1-1½ cups total, but add more if you like your carbonara extra saucy. The pasta water’s starch helps emulsify the sauce, making it cling beautifully to the noodles.
Season to taste. Add black salt (kala namak) to taste for that eggy flavor, plus additional regular salt and black pepper if needed.
Plate and garnish. Divide the carbonara among bowls. Top generously with the crispy tofu pancetta, toasted sesame seeds, fresh basil leaves, and reserved scallion greens. Serve immediately while hot and creamy.

Notes

Refrigerator: Store leftovers in an airtight container for up to 3 days. The sauce will thicken considerably as it sits. Store the crispy tofu pancetta separately if possible to maintain its texture.
Reheating: Reheat on the stovetop over low heat, adding splashes of non-dairy milk or water to loosen the sauce. Toss frequently until warmed through. You can also microwave individual portions, adding a splash of liquid and stirring halfway through.
Freezer: Not recommended. The cashew-based sauce can separate during freezing and thawing, resulting in a less creamy texture.
Make-ahead tip: You can make the tofu pancetta and the sauce up to 2 days ahead. Store them separately in the refrigerator, then cook fresh pasta and assemble when ready to serve.

Prep Time: 35 minutes
Cook Time: 25 minutes
Category: Dinner, Entree
Method: Blender / Stovetop
Cuisine: Italian, Korean