Smoked Tofu ‘Cabonara’

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[5 ingredients | 10 minutes]
smoked tofu ‘cabonara’
From Stonesoup
serves 2

I was surprised how much I liked smoked tofu. While it would never actually replace bacon in my diet, it is something that I’ll continue to eat when I’m an omnivore. Good for when you feel like smoky bacon but don’t feel like eating meat.

Feel free to use the pasta of your choice, although I think short pasta will work better here for some reason. The key to being able to make this dish in 10 minutes is to get the pasta water boiling as soon as possible and to choose a pasta shape that cooks in less than 10 minutes.

150g (5oz) pasta
200g (7oz) firm smoked tofu
2 egg yolks
2 handfuls finely grated parmesan
1/2 bunch chives, chopped

Bring a large saucepan of salted water to the boil and cook the pasta according to the packet directions.

Heat a large frying pan over a medium high heat with a few tablespoons peanut oil. Cut tofu into batons no larger than your pasta and pat dry with paper towel. Fry tofu until golden on all sides then transfer to a large warm bowl. Toss through egg yolks and cheese.

When the pasta is ready scoop out a little cooking water into a mug then drain the pasta. Toss hot pasta through the tofu mixture adding a little of the reserved cooking water if your pasta looks too dry. Toss through chives and serve hot with extra parmesan passed separately.