Add <quantity>1</quantity> large red beet to a pot filled with water. Boil over high heat for about 20m until fork tender

Add <quantity>2</quantity> prunes to a mortar and grind with the pestle to form a paste

Small dice <quantity>½<unit>cup</unit></quantity> of smoked tofu

Transfer the smoked tofu to a bowl and add <quantity>¼<unit>cup</unit></quantity> of sweet soy sauce. Mix to combine

Transfer the smoked tofu and soy sauce to a pan over medium heat. Cook for 2m until the sauce thickens and caramelizes. Reserve

Peel and grate the beet. Reserve

Thinly slice the inner layers of <quantity>½</quantity> leek

Add <quantity>1<unit>tbsp</unit></quantity> of vegetable oil to a pan over low heat. Add the leek and cook until translucent. Remove from the heat

Transfer the beet to a bowl and add the cooked leek

Add the prune paste, the caramelized tofu, and <quantity>¼<unit>cup</unit></quantity> of chopped and roasted hazelnuts

Add salt and black pepper to taste

Add extra virgin olive oil to taste and mix to combine

Add <quantity>¼<unit>cup</unit></quantity> of vegan mayonnaise and mix to combine

Peel and thinly slice <quantity>¼<unit>cup</unit></quantity> of daikon radish

Arrange the radish slices in an overlapping circle. Transfer to a plate using a pastry scraper

Place a ring cutter on another plate and scoop in <quantity>3<unit>tbsp</unit></quantity> of the tartare. Gently press to even it out, then remove the ring

Dress the radish with white balsamic vinegar and salt to taste

Drizzle extra virgin olive oil to taste over the radish. Grate dried lime and fresh lemon zest to taste

Garnish the tartare with chopped and roasted hazelnuts to taste. Slide the seasoned radish to cover the tartare using a pastry scraper

Garnish with picked dill and edible flowers to taste. The beet tartare with caramelized tofu & hazelnut is ready

Enjoy! Try it with a crunchy bread on the side.