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Ingredients
  • 18 ounces pasta of your choice ( 500 g), we used brown rice spaghetti
  • 10 ounces firm tofu ( 275 g)
  • ½ cup plant milk of your choice ( 125 ml), we used soy milk
  • ½ cup vegan parmesan cheese or nutritional yeast ( 8 tbsp)
  • ¼ cup nutritional yeast ( 4 tbsp)
  • 2 tbsp lemon juice
  • 1 tbsp tahini (or extra virgin olive oil)
  • 1 tsp turmeric powder
  • ½ tsp sea salt
  • ⅛ ground black pepper
  • Vegan bacon to taste, we usually add 3 slices for each serving
  • Fresh parsley to taste
Steps
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