This vegan carrot lox toast with herbed cheese is a delicious brunch or snack idea. It’s packed with smoky flavors from the carrot lox and paired with creamy herbed 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)
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)
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!