Description
This Miso Carbonara with Crispy Tofu Bacon is a genius fusion of Italian comfort and Japanese umami. Traditional carbonara gets a flavorful makeover with white miso paste adding deep richness to the creamy sauce, while pan-crisped tofu “bacon” brings that irresistible smoky crunch. It’s creamy, satisfying, and plant-forward without sacrificing any flavor. Perfect for weeknight indulgence or impressing your foodie friends.
Ingredients
For the Tofu Bacon:
½ block extra-firm tofu, pressed and sliced into thin strips
1 tbsp soy sauce
1 tsp maple syrup
1 tsp smoked paprika
½ tsp garlic powder
1 tsp olive oil
For the Miso Carbonara:
12 oz spaghetti or linguine
2 eggs + 1 egg yolk
2 tbsp white miso paste
¼ cup grated Parmesan (or vegan alt)
¼ cup reserved pasta water
2 cloves garlic, minced
Black pepper to taste
Chopped scallions or nori strips for garnish (optional)
Instructions
Make the Tofu Bacon
Toss tofu strips with soy sauce, maple syrup, smoked paprika, garlic powder, and oil. Pan-fry over medium heat until crispy and golden. Set aside.
Cook the Pasta
Boil pasta until al dente. Reserve ¼ cup pasta water before draining.
Mix the Sauce
In a bowl, whisk eggs, yolk, miso paste, Parmesan, and pepper until smooth.
Finish the Carbonara
In the warm pasta pot, sauté garlic in a little oil. Add cooked pasta, then remove from heat. Quickly stir in the miso-egg mixture, tossing vigorously. Add reserved water to loosen as needed for a silky sauce.
Serve & Top
Plate pasta and top with crispy tofu bacon, scallions, and extra cheese or nori strips if desired.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dinner