Instructions

For the Herbed Cream Cheese:

1. 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.

2. In a food processor, add all ingredients for the tofu cream cheese, leaving the herbs out and mix.

3. Scrape down the sides of the bowl with a spatula and mix until smooth.

4. 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.

5. Cover and place in the fridge overnight (or at least 4 hours).

For the Carrot Lox:

1. 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.

2. 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.

3. 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:

1. 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!