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Lardon & marinade ingredients
1 pack firm/smoked tofu
2 tsp liquid smoke (or liquid aminos)
2 tsp soy sauce
1/2 tsp thyme (dried or fresh)
splash olive oil
salt.
Sauce
1 courgette
2 cloves garlic.
~100g cashew nuts (optional, if prefer nut free can be omitted, or replace with silken tofu to ensure filling meal!)
2 tbsp nutritional yeast
salt (kala namak ideally!)
Optional vg butter & oil.
Pasta of choice.
Method:
Cut your tofu into lardon shaped slices. Combine marinade ingredients in a container, mix and add tofu lardons, coating thoroughly and set aside.
Soak cashews in enough warm water to comfortably cover them. Set aside.
Peel and slice your courgette into 1cm rounds. Heat a pan with oil if using & add courgettes, flip when browning. Add garlic & vg butter is using and a pinch of turmeric.
Using a yellow courgette, no need to peel!
[Don't throw out your courgette skins! Freeze them with other veg offcuts to make frozen stock cubes, perfect for creating body in sauces and soups!]
Start pasta.
Add the cashews (with soaking water), nutritional yeast, salt, courgettes, garlic & splash pasta cooking water to blender and blend until silky.
Fry lardons for a couple minutes each side until crispy.
Drain pasta, combine all & serve with lots of black pepper & sprinkle fresh thyme if you have some!
I also think this is delicious with fried courgettes in the dish too, so if you have extra courgettes get them fried with the lardons too!
HINT - this works great with Parmasun 'cheese' hack!
