400g firm tofu, well-pressed
1 portion of Smoky Sweet Marinade
500g spaghetti – cooked according to package instructions (this should be enough for 4)
200g silken tofu, lightly-pressed
1 tbsp lemon juice
1-2 tbsp plant-based milk
1 tbsp sweet miso
2 tbsp nutritional yeast
1 tsp Dijon mustard
1 tsp garlic powder
1/2 tsp turmeric
1/2 tsp kala namak (replace with sea salt if you don’t have this)
Ground black pepper
Vegan Parmesan Ingredients
Vegan parmesan is available in the vegan section of good supermarkets or online. Otherwise, you can make your own.
1 cup cashews, walnuts, macadamia nuts (or a mixture of them) or for a nut-free version, sunflower or pumpkin seeds
1/3 cup nutritional yeast
1 tsp salt
You can use one of the many varieties of vegan bacon (fackon?) that are on the market now. They are really good now. Cook the bacon strips according to instructions and allow to cool. Cut into small cubes ready to assemble your dish.
Otherwise, follow the steps in the Smoky Sweet Marinade Recipe to create your own vegan bacon using well-pressed tofu.
Put all the sauce ingredients into a blender and mix till smooth. Drain the cooked spaghetti and return to the pan. Add the sauce to the cooked pasta and stir to ensure the pasta is completely coated in sauce. Warm gently and add the ‘bacon’ bits to the pan, folding to ensure they are evenly distributed. Serve when bubbling hot with optional vegan parmesan.
Wizz together and store in a jar in the fridge. Add to pasta dishes, salads, soups..