Creamy Pea and Smoky 'Bacon' Penne
- Simple
- 0:25 m
- 13 ingredients
Vegan Bacon you say? If it sounds too good to be true, believe us when we say that proof is in the plant-based pasta. We have created meat free bacon. The tofu 'bacon' lardons were a roaring success when we first served this, they had such a smokey flavour and mouthwatering crunch, we had to stop ourselves eating them all. If you're looking for things you can do with tofu, this is a great one to try.
Serves: 4
Ingredients
For the tofu bacon lardons
- 1 tbsp olive oil
- 2 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp smoked salt - (or normal salt)
- 2 tbsp maple syrup
- 2 tbsp soy sauce
- 450g smoked firm tofu
- 25g cornflour
For the creamy sauce
- 3 tbsp plant-based cream cheese
- 200ml plant-based cream - we used oat
- 200g garden peas
- 400g wholewheat penne pasta
- 10g parsley leaves
- 10g nutritional yeast
- Salt & pepper to taste
Before you start
Tofu press | Frying pan | Kettle (boiled)
Step 1
First, prepare the tofu bacon lardons
- Press the tofu in a tofu press - the drier the tofu, the better
- Put the cornflour, smoked paprika, garlic powder and salt into a mixing bowl and mix together with a fork
- Add the tofu cubes to the bowl and roll in the dry mix, making sure they’re well covered
- Transfer the tofu lardons to a plate
- Drizzle the 2 tablespoons maple syrup and soy sauce over the prepared tofu cubes and set to one side
Ingredients
- 2 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp smoked salt - (or normal salt)
- 2 tbsp maple syrup
- 2 tbsp soy sauce
- 450g smoked firm tofu
- 25g cornflour
Step 2
Time to cook
- Cook the pasta according to packet instructions (approx 9 minutes in salted boiling water)
- Warm the olive oil in a frying pan over a medium heat
- Add the tofu cubes to the pan and gently stir for 8-9 minutes until the tofu has warmed through and the coating is developing a crunchy crust
Ingredients
- 1 tbsp olive oil
- 400g wholewheat penne pasta
Step 3
Make the sauce
- Add the vegan cream and vegan cream cheese to the pan, stir and bring to a very gentle simmer
- Add the peas and the pasta to the pan and fold them into the pan to combine (add a little pasta water to loosen the sauce if needs be)
- Taste the sauce and season to perfection with salt and pepper (lots of pepper!)
Ingredients
- 3 tbsp plant-based cream cheese
- 200ml plant-based cream - we used oat
- 200g garden peas
- Salt & pepper to taste
Step 4
Time to serve
- Spoon the Creamy Pea and Smokey Bacon Penne into bowls
- Garnish with parsley, nutritional yeast, black pepper and serve immediately with a simple mixed leaf salad
Ingredients
- 10g parsley leaves
- 10g nutritional yeast