Main courses

Vegan pasta carbonara

With green peas and crispy smoked tofu

  • 45 minutes
  • easy
  • serves 4

*For this dish, you need a blender/mixer and a large frying pan*

1. Toast the pine nuts without oil in the frying pan until golden, then transfer them to a bowl and set aside.
2. Sear the finely diced smoked tofu in approx. 50 ml of hot cooking oil. Once the tofu cubes are crispy, add a crushed clove of garlic and mix in the mangetout, then leave to cool.
3. Boil some water for the pasta.
4. To make the egg replacer, mix the nut butter with the water, yeast flakes, white wine and lemon rind, as well as ground paprika and Himalayan black salt to form a creamy sauce.
5. Cook the pasta according to the instructions on the packet. When you drain the pasta, catch approx. 50 ml of the cooking water in a bowl.
6. Reheat the smoked tofu dice and the mangetout. Add the hot pasta and the retained cooking water before mixing in the “nut butter egg”. The nut butter sets in a few minutes.
7. Transfer to plates and serve sprinkled with pine nuts.


400 g smoked tofu
1 clove of garlic
200 g mangetout (deep-frozen)
Cooking oil
100 g cashew butter or white almond butter
250 ml water
40 g yeast flakes
2 tbsp white wine or mild white wine vinegar
1 tbsp grated lemon rind
1/2 tsp ground paprika or ground smoked paprika
1/2 tsp Himalayan black salt
Salt and pepper
40 g pine nuts, toasted
500 g rigatoni or the pasta of your choice