Vegan Carrot Lox Toast with Herbed Cheese
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Instructions
For the Herbed Cream Cheese:
Open your tofu and drain all the liquid by squeezing in a tofu press or over a strainer. It’s okay if it crumbles a little, but you need the tofu to be as dry as possible.
In a food processor, add all ingredients for the tofu cream cheese, leaving the herbs out and mix.
Scrape down the sides of the bowl with a spatula and mix until smooth.
Transfer the tofu cream cheese to a mixing bowl, add fresh herbs and mix with a spoon until incorporated. Taste test for seasonings, add more salt, pepper, lemon juice if needed.
Cover and place in the fridge overnight (or at least 4 hours).
For the Carrot Lox:
Make the brine for the carrot lox. In a mixing bowl, add soy sauce, water, maple syrup, rice vinegar, capers brine, liquid smoke, garlic powder, smoked paprika, brown rice miso paste, a pinch of salt and pepper. Whisk until combined.
Fold your nori sheet in 4 (or use sprinkled nori) and add it to the brine, mix with a spoon to combine and set aside.
Using a vegetable peeler or a mandoline peel long strips of carrots. Soak your carrots strips into the brine. Cover and place in the fridge overnight (or at least 4 hours).
To make the Toasts:
Toast your choice of bread. Spread a generous amount of herbed cream cheese. Add strips of carrot lox and garnish with your topping of choice. Enjoy!
Ingredients
For the Herbed Cheese:
1 block extra firm silken tofu (12.3 ounces )
1 garlic clove
2 tbsp fresh chopped herbs ( chive, parsley, thyme)
2 tbsp lemon juice
1 tbsp nutritional yeast
1 tsp garlic powder
pinch of sea salt
pinch of pepper
For the Carrot Lox:
4 medium-sized carrots
1/2 cup soy sauce
1/2 cup water
2 tablespoons maple syrup
1 tablespoon rice vinegar
1 teaspoon capers or pickle brine
1 teaspoon liquid smoke
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon brown rice miso
1 sheet of nori or shredded nori
pinch of sea salt
pinch of pepper
sliced bread or bagels
Garnishes (optional):
capers, dill, pickled red onion, arugula