Buffalo Tofu Steaks with Grilled Carrot Salad

Ingredients

• Ranch Sauce

  • 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

• Tofu and Carrots

  • 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)