Sesame Tofu Slaw

Add the carrot, cucumbers, red pepper, shredded green cabbage, red onion, cilantro, and parsley to a large bowl.

In a blender, combine lemon juice, olive oil, toasted sesame oil, grated garlic, grated ginger, tamari, rice vinegar, honey, salt, black pepper, nutritional yeast, and white miso paste; blend until smooth to make the dressing.

Dress the slaw with ¼ cup of the dressing and toss to coat evenly.

Press the liquid out of the tofu, cut into 1" cubes, place in a medium bowl and toss with the remaining dressing; let sit for 5 minutes.

Heat a small frying pan over medium heat, spray with avocado oil, and cook the tofu for 7‑9 minutes until seared on all sides.

Return the tofu to the bowl with the slaw and toss while still warm.

Sprinkle sesame seeds over the tofu and serve the tofu over the slaw, garnishing with additional sesame seeds.