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Ingredients · Serves 4
For the tofu
- 200 g natural tofu
- 1 tbs gluten-free Tamara sauce
- 1 tbs corn starch
- 1 tbs extra virgin olive oil
- 1 tsp sweet smoked paprika
For the sauce
- 80 grams unsalted cashews
- 1 potato
- 1 onion
- 1 carrot
- 1 tbs nutritional yeast
- 2 tbs extra virgin olive oil
- turmeric powder to taste
- kala namak black salt to taste (optional)
- black pepper to garnish
- chives to garnish
Soak the cashews in unsalted boiling water. Remove the excess water from the tofu by patting it with a clean cloth, cut into ½ cm cubes and place them in a container with a lid. Add the corn starch, paprika, tamari and olive oil, close the container and shake well to combine the marinade flavours. Sauté over a high heat until the cubes become crispy, and set aside.
Meanwhile, chop the carrot, potato and onion, and steam until soft (approx. 10 minutes depending on steamer). Put the vegetables, drained cashews, olive oil, baking powder, turmeric and fine salt in a container and blend to a fine cream, then pass through a sieve for an even finer texture.
Cook the Sorghum Maccheroni in boiling water, and drain one minute before the indicated cooking time. Finish cooking the pasta by sautéing it in a pan with the sauce, the tofu and plenty of black pepper. Serve and, if you wish, add a pinch of kala namak salt to top it all off.
Happy Carbonara Day and buon appetito!
Recipe by Eleonora Gabbarini
L’Altro Menu
Free
