Eastern European Summer Smoked Tofu Beet Slaw

Cut the smoked tofu into 1cm-thick slabs, season both sides with 1/4 tsp fine sea salt and 1/4 tsp black pepper, then sear in 1 tbsp olive oil over medium-high heat for 3 minutes per side until the surfaces are deeply browned and crackling with a smoky, caramelized crust.

Peel the raw beetroot and kohlrabi, then grate both on the coarse side of a box grater into long, vibrant shreds that will tangle together in the slaw. Season with 1/4 tsp fine sea salt and toss with the red wine vinegar to draw out juices.

Halve the cherry tomatoes and dice the English cucumber. Toss them with a pinch of fine sea salt and set aside for bright, juicy contrast to the earthy slaw.

Stir together the vegan sour cream, freshly grated horseradish, juice of the lemon, 1 tbsp olive oil, 1/4 tsp fine sea salt, and 1/4 tsp black pepper stir in 1 tbsp chopped fresh dill, and mix until smooth with a sharp, nasal heat that makes the eyes water slightly.

Toss the shredded beetroot and kohlrabi with half the horseradish dressing until evenly coated, pile onto plates, cut the seared smoked tofu into thick strips and arrange on top, drizzle with the remaining dressing, scatter the cherry tomatoes and cucumber over top, and finish with the chopped fresh dill.