Easy Tofu Carbonara

Chop the Cauldron Extra Firm Tofu into 1cm cubes.

Mix the soy sauce, maple syrup, liquid smoke, dried thyme and garlic powder together in a small bowl and add the tofu. Toss well, spread out on a baking sheet and bake for 30mins at 200°c fan.

Toss the sliced mushrooms in any remaining sauce and add to a separate baking sheet in the oven with the tofu. 

Cook the spaghetti as per packet instructions and drain

Add water and cornstarch to a large pan and stir until dissolved. Next, add the nutritional yeast, margarine, salt, turmeric and garlic and heat on medium-high heat for 6 minutes - stirring frequently until thickened and bubbling. 

Add the cooked spaghetti, mushrooms, black pepper and kala namak into the pan and toss until coated.

Plate the spaghetti with the tofu pieces scattered over the top and optional vegan parmesan. Add extra kala namak and black pepper as needed to serve.