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Use pack(about 300 g)... TOFU.
Provide ... Egg.
You need to prepare Tbsp(10 g)...Cheese powder.
You need tsp(1 g)...Black pepper.
You need to prepare g...Bacon.
Provide ...Garlic.
You need Tbsp(15 cc)...Olive oil.
Use cc...Water.
You need to prepare tsp(10 g)....Salt.
Provide Silk type tofu is recommended.

Voor de veggies vervangen we dit spek door lekkere tofu. Note: To dry tofu, line a rimmed baking sheet with paper towels. Place tofu slices on top in a single layer. La carbonara vegetariana è una variante del piatto classico senza carne e uova, realizzata con tofu e una deliziosa crema ai peperoni.

Slice bacon about 1 mm. Crush Garlic. Cut tofu to 8 pieces of block. (Leave tofu in the pack is easy for cut.) My mother puts tofu on the palm and cuts it, but it doesn't have to be really..
Break the eggs and put them in the bowl. Add cheese powder and black pepper and mix well..
Pour 15 cc of oil into a frying pan, add garlic and warm over medium heat (about 1 minutes). When garlic slightly char, add bacon and stir fry (about 2 minutes). Add it to the egg sauce bowl..
Boil 1 liter of hot water and add salt. Change the fire to medium heat and boil the tofu for 3 minutes. Hold egg sauce bowl on top of pot, and mix while warming with steam heat. (If you do this way, the sauce will become gravy sauce.).
When it is time, transfer the tofu to the colander. (Discard hot water) Add tofu to the egg sauce bowl and coat the sauce overall. Let's work with soft touch. If the power is too strong, tofu will collapse. (It does not affect the taste even if it collapses).
This is finish! Let's enjoy smooth taste!.

Healthy Easy Air Fryer Vegan General Tso Tofu. Carbonara vegan, la ricetta giusta con soia, farina di ceci e tofu. Ingredienti indispensabili: tofu affumicato e croccante al posto del guanciale, farina di ceci e latte di soia per sostituire la consistenza. La carbonara, si sa, è il piatto più falsificato e oltraggiato, ma anche divinamente reinterpretato del mondo. In Rome, chef Barbara Lynch ate the perfect carbonara: The sauce was bright yellow from fresh eggs, and each rigatoni hid cubes of fatty guanciale.

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