Vegan Keto Carbonara (gluten-free, nut-free, dairy-free, egg-free)

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5 from 67 votes

Vegan Keto Carbonara (gluten-free, nut-free, dairy-free, egg-free)

55 minutes
Calories 530kcal


  • 14 ounces firm tofu
  • 3 tablespoons reduced-sodium tamari sauce
  • 2 tablespoons olive oil
  • 1/4 teaspoon smoked sea salt
  • 1 cup hemp seeds (hulled)
  • 3/4 cup nutritional yeast
  • 1/4 teaspoon salt
  • 3/4 cup water
  • 1 package shirataki noodle (hulled)
  • 1 teaspoon nutritional yeast (hulled)
  • 1 scallions (stalk
  • black pepper (hulled)


  • Directions:
  • To Make the Vegan Keto Tofu Bacon:
  • Preheat the oven to 375°F (190°C) and line a rimmed baking sheet with parchment paper.
  • Drain the block of tofu and slice thinly.
  • I got 24 slices.
  • Press the water out of the tofu slices with a clean dish towel.
  • In a small mixing bowl, whisk together the tamari, olive oil and smoked sea salt.
  • Dip each piece of tofu in the marinade and lay it on the baking sheet.
  • Pour any leftover marinade over the tofu pieces.
  • Bake for 30 minutes, until crispy.
  • To Make the Vegan Keto Carbonara Sauce:
  • Add all sauce ingredients to a blender and blend until totally smooth, about 2-3 minutes.
  • To Make the Vegan Keto Carbonara:
  • Drain and rinse the shirataki noodles and place them in a small pan on medium-low heat.
  • Add 1/3 cup (80ml) of the sauce to the noodles, and stir until the noodles are thoroughly coated.
  • Cook for 5-10 minutes, until the sauce is thick and the excess moisture cooks out of the noodles.
  • Chop up 1/4 of the bacon slices (so, I used 6 here) and stir the pieces in with the noodles.
  • Enjoy!


Calories: 530kcal

Originally posted 2019-02-20 18:16:27.

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