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 You’ll Need
For the Tofu “Pancetta”:
- Super firm tofu: The firmest tofu you can find is essential for getting crispy, bacon-like pieces. Extra-firm tofu can work, but won’t get quite as crispy.
- Soy sauce: Adds salty, umami depth to the marinade. Use tamari for gluten-free.
- Rice vinegar: Provides acidity and helps tenderize the tofu.
- Maple syrup: Adds a touch of sweetness that balances the salty-smoky flavors.
- Liquid smoke: This is what gives the tofu that bacon-like smokiness. A little goes a long way.
- Smoked paprika: Adds another layer of smoky flavor and a beautiful color.
- Oil: For pan-frying the tofu until crispy.
For the Sauce:
- Scallions: Both the whites and greens are used – whites go in the sauce for mild onion flavor, greens are saved for garnish.
- Garlic: Fresh minced garlic is essential for that aromatic base.
- Shallot: Adds sweet, delicate onion flavor that’s perfect for creamy sauces.
- Raw cashews: Soaked and blended, these create the creamy base that mimics eggs and cream in traditional carbonara.
- Nutritional yeast: Adds a cheesy, nutty flavor that’s essential for vegan carbonara. We like the Bragg band.
- Gochujang: Korean fermented red pepper paste. It’s spicy, sweet, savory, and umami-rich all at once. Look for it in the Asian section of most grocery stores.
- Black pepper: Freshly cracked black pepper is traditional in carbonara and adds a nice bite.
For the Carbonara:
- Spaghetti: Classic pasta shape for carbonara. Use regular or gluten-free.
- Vegan parmesan: Adds salty, cheesy flavor. Use store-bought or make your own.
- Black salt (kala namak): This sulfurous salt adds an eggy flavor, making the carbonara taste more authentic. Regular salt works too, but black salt takes it to the next level.
- Toasted sesame seeds: For garnish and a subtle nutty crunch.
- Fresh basil: Adds brightness and a pop of color.
Find the full printable recipe here: Gochujang Carbonara (Vegan)
