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!