Smoked tofu cabonara

While it would never
actually replace bacon in my diet, it is something that I’ll continue to
eat. Good for when you feel like smoky bacon but don’t feel like eating
meat.
Feel free to use the pasta of your choice, although I think short pasta
is better here for some reason.


150g (5oz) pasta
200g (7oz) firm smoked tofu
2 egg yolks
2 handfuls finely grated parmesan
1/2 bunch chives, chopped

Bring a large saucepan of salted water to the boil and cook the
pasta according to the packet directions.
Heat a large frying pan over a medium high heat with a few
tablespoons peanut oil. Cut tofu into batons no larger than your
pasta and pat dry with paper towel. Fry tofu until golden on all sides
then transfer to a large warm bowl. Toss through egg yolks and
cheese.
When the pasta is ready, scoop out a little cooking water into a
mug then drain the pasta. Toss hot pasta through the tofu mixture,
adding a little of the reserved cooking water if your pasta looks too
dry. Toss through chives and serve hot with extra parmesan passed
separately.