Add the carrot, mini cucumbers, red pepper, green cabbage, red onion, cilantro, and parsley to a large bowl.

Add the lemon juice, olive oil, toasted sesame oil, garlic, ginger, tamari, rice vinegar, honey, salt, black pepper, nutritional yeast, and white miso paste to a blender and pulse until smooth.

Dress the slaw with ¼ cup of the dressing and mix it together to coat everything.

Press the liquid out of the extra firm tofu and cut it into 1-inch cubes.

Place the extra firm tofu in a medium bowl and toss with the remaining dressing.

Let the tofu sit for 5 minutes.

Heat a small frying pan over medium heat and spray with avocado oil.

Add the tofu and cook for 7–9 minutes, until seared on all sides.

Return the tofu to the bowl with the dressing and toss while warm.

Sprinkle the tofu with sesame seeds.

Serve the tofu over the slaw and garnish with more sesame seeds.