Buffalo Tofu Steaks with Grilled Carrot Salad

Ingredients

• 3/4 cup (180 ml) sour cream
• 1/4 cup (60 ml) mayonnaise
• 1/4 cup (10 g) mixed herbs, finely chopped (such as parsley, dill, chives)
• 1 tbsp (15 ml) lemon juice
• 2 tsp onion or garlic powder
• 1 1/2 lb (675 g) small multicoloured Nantes carrots, halved lengthwise if large
• 3 tbsp (45 ml) olive oil
• 1 tsp onion or garlic powder
• 1 tsp chili powder
• 1 lb (450 g) firm or medium-firm tofu, cut into 4 steaks and patted dry
• 2 celery stalks, thinly sliced
• 1/2 cup (15 g) mixed herbs, coarsely chopped (such as parsley, dill, chives)
• Hot sauce (Frank’s RedHot-style), to taste
• 3 oz (85 g) blue cheese, crumbled (such as Le Ciel de Charlevoix or Saint-Benoît du Lac Smoked Blue Cheese)