Tofu & Marinade

• 2 blocks Firm Tofu (15 oz each), thoroughly drained and pressed
• 1 small Beetroot, peeled
• ½ cup Nori Sheets, finely crushed
• 3 cloves Garlic, minced
• ½ teaspoon Salt, plus additional to taste
• ¼ teaspoon Red Pepper Flakes
• 1 tablespoon Apple Cider Vinegar
• 1 tablespoon Lemon Juice
• 2 teaspoons Pickle Juice
• 2 tablespoons Tahini
• 1 cup Vegetable Broth

Creamy Garlic Herb Sauce

• ½ cup Raw Cashews, soaked
• ½ cup Unsweetened Non-Dairy Milk (such as oat milk)
• 2 tablespoons Olive Oil
• 4 cloves Garlic, finely chopped
• 1 Shallot, diced small
• 2 tablespoons Fresh Herbs (thyme, rosemary, and chives)
• ½ to 1 cup Vegetable Broth
• 1 teaspoon Lemon Juice
• ½ cup Vegan Parmesan (such as Follow Your Heart brand)
• Salt and Pepper, to taste

Optional/Alternative Ingredients

• Tempeh or seitan (instead of tofu)
• Carrot (instead of beet)
• Seaweed flakes (instead of nori)
• Rice vinegar or white wine vinegar (instead of apple cider vinegar)
• Additional lemon juice or vinegar (instead of pickle juice)
• Almond or sunflower seed butter (instead of tahini)
• Sunflower seeds or almonds (instead of cashews)
• Almond or soy milk (instead of non-dairy milk)
• Nutritional yeast (instead of vegan parmesan)