Creamy Carrot Salad (Tofu Cream Dressing)

• 1-2 carrots (200 g)
• 2 soft or hard boiled eggs
• 2-3 oz additional protein of choice (canned tuna, chicken, ham, proschutto, bacon etc.)
• 5 oz (150 g) soft or silken tofu
• 5 oz (150 g) soft tofu
• 1 tbsp miso paste, to taste
• 1 tbsp shiro dashi (Substitute: 1 tbsp mentsuyu or 1/2 tbsp soy sauce + 1/2 tsp MSG)
• 2-3 tbsp ground roasted sesame seeds
• 1 tsp sugar
• 1 tbsp kewpie mayo
• 1 tsp bonito flakes, optional
• 5 oz (150 g) soft tofu
• 1-2 tsp gochujang
• 1 tsp miso paste
• 1 tbsp mentsuyu (Substitute: ½ tbsp soy sauce + ½ tsp MSG)
• 1 1/2 tsp sesame oil
• 1 tsp honey or sugar
• 1/2 tsp garlic powder
• 1/2 tsp chicken stock powder
• 5 oz (150 g) soft tofu
• 1 tbsp miso paste
• 4 tbsp (30 g) grated parmesan cheese
• 2-4 tbsp lemon juice, to taste
• 1 tbsp dijon mustard
• 1 1/2 tsp Worcestershire sauce
• 2 tbsp Kewpie mayo
• 1 garlic clove, finely minced
• 1/4 tsp salt
• 1/8 tsp freshly cracked black pepper

Prepare the Dressing

1. 1

   Blend the tofu until smooth and creamy. Transfer to a mixing bowl.

2. 2

   Mix in the remaining dressing ingredients for your chosen flavor.

3. 3

   Taste and adjust seasoning as needed.

Prepare the Carrots

1. 4

   Wash and peel (optional). Wrap in a damp paper towel and microwave 1.5 minutes per side, or until easily pierced with a skewer. Roughly chop with a spoon or knife.

2. 5

   Peel and chop carrots into 3–4 inch pieces. Slice thinly using a mandoline. Optionally, microwave 1–2 minutes until slightly softened. Drain excess water and cool.

3. 6

   Use a vegetable peeler to create thin carrot ribbons. Optionally, microwave 1–2 minutes until slightly soft. Drain excess water and cool.

Assemble the Salad

1. 7

   To the bowl with the blended tofu add the carrots and additional protein (if using) and toss until everything is evenly coated.

2. 8

   Roughly chop the eggs with a spoon and roughly toss to combine. Add garnishes or toppings if desired.

3. 9

   Serve and enjoy!!