Chilled Carbonara with Tofu

Reisei Carbonara

  • By
    Maki Fujimoto
  • Time
    15 minutes
Chilled Carbonara with Tofu

This healthy sauce is made with tofu, no cream, no heat, just mix!

After boiling the pasta, simply add it to the cold carbonara.
It does not dry out or harden over time, so it is perfect for serving to guests as well.
The healthy and rich sauce made from tofu is sure to result in compliments to the chef.

Nutrition per Serving
  • Calories
  • Sodium
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Cholesterol


  • 2.75  oz Spaghetti
  • 3.5  oz Tofu (silken or filled)
    • A
    • Egg yolk
    • tbsp Powdered cheese
    • 0.5  tbsp Olive oil
    • 0.25  tsp Salt
    • to taste Pepper
    • to taste Garlic powder
  • slices Cured ham


Step 1

Put the tofu in a bowl and stir well with a whisk until it becomes creamy.

Chilled Carbonara with Tofu

Step 2

Mix ingredients (A) well in a bowl, then cover with plastic wrap and refrigerate.

Chilled Carbonara with Tofu

Step 3

Rinse the boiled spaghetti in cold water, drain well, and dress in the bowl from step 2. Serve in bowls, garnished with prosciutto, and black pepper or parsley to taste.

Chilled Carbonara with Tofu


  • If you have a choice between silken or cotton tofu, use silken tofu.
  • For the egg yolk, use dark-orange colored yolk if you can find them to make the color of the sauce more vivid.
  • If you are preparing for two people at once, you may want to pour olive oil over the cooked pasta before adding it to the sauce to make it easier to mix.
Culinary Expert, Nutritionist, Tofu Meister

Tofu meister and nutritionist, Maki also writes food-related columns and develops projects that involve food. She shows us how everyday dishes can be prepared simply and with nutritional balance. Learn how to cut corners and still prepare delicious, good-looking dishes, showcased on her SNS outlets. Her motto is "Making people smile with food".