In a blender add the carrot, beet, seasonings, and water. Blend until smooth. If it is too thick and not easily pourable add in another 2 tablespoons (30ml) of water.

Take the tofu and cut it into 3 crosswise rectangles. Then turn the tofu on its side and cut it into an S shape or curve. You can watch the YouTube video if you need a visual. After it has been cut use a sharp knife to make thin slices on one side to create a flaky texture.

Add the tofu into a large dish and cover with the marinade. I like to put a little bit of the marinade on the bottom of the dish. Cover and marinate in the fridge for at least 2 hours or up to 8.

Once the tofu is done marinating or you are ready to cook preheat oven to 400°F (204°C).

Remove the tofu from the marinade and place it on a lined baking sheet. Bake for 10 minutes.

Meanwhile, prepare the sauce by adding all the ingredients into a bowl and mixing together.

After the tofu is done, use a silicone brush or spoon to generously spread the sauce over top. You will have remaining sauce. Place back in the oven and bake for 12 mins at 400°F and then 3 minutes at 350°F (176°C).

Once it is done enjoy immediately. Serve with remaining sauce. Garnish with microgreens and sesame seeds if desired.