Carbonara Sauce

A good vegan carbonara sauce is probably my favourite when it comes to pasta. I love it´s creamyness and the savory crunchy tofu. Sadly it includes quite a bit fat and since I think, that it´s best for me, when I avoid fat as much as I can, I don´t eat it as often, as I wish I could. Nevertheless, it´s very delicious and I highly recommend you, to try it out. As usually, you can easily adapt this recipe, simply by using different spices and herbs. I tried to make this version very light, so that it would match the warm sunny weather.

Ingredients:

• 1 block of smoked tofu -> I prefer one that has a very stong salty and smoky taste
• 1 medium onion
• 1-2 gloves of garlic
• 150 ml of soy cream (or any other vegan cream alternative)
• ~150 ml of vegan milk of your choice. I usually go for almond milk.
• Salt to taste
• freshly ground pepper
• parsley (at least three tablespoons)
• the zest and the juice of one organic lemon, to give everything a fresh taste

Directions:

1. Take your block of tofu and cut it into small cubes.
2. Take your onions and your garlic and cut it into small pieces. 
3. Take a small to medium sized pan and heat it on high heat. If you want to, you can add a little bit of olive oil.
4. Fry your tofu in the pan until it´s brown and slightly crunchy.
5. Add onions and garlic and turn the heat to low heat. Stir it frequently for around two minutes.
6. Now add the lemon juice and the zest, stir it and add the cream and the milk. 
7. Turn off the heat and add the parsley and the salt.
8. Serve the sauce with your favourite pasta (I used angel hair pasta) and add the freshly ground pepper on top. You may decorate your dish with green asparagus, since it goes very great with the taste of it. 

Enjoy your meal and tell me, whether you´d liked it.