Whisk together the olive oil, lemon juice, syrup, cumin, cinnamon, and salt. Add grated carrots, pistachios, and parsley. Toss to combine. Serve immediately with crumbled tofu chèvre on top.

To make the tofu chèvre, preheat oven to 325ºF. Line a baking tray with parchment paper. Crumble the block of pressed tofu into the bowl of a food processor. Add miso, lemon juice, tahini, oil, and salt. Process until smooth and creamy, scraping down the sides with a spatula if necessary. Lay out a large piece of plastic wrap on the counter. Empty the mixture onto the plastic wrap. Gently shape and roll into a log. Place the wrapped log on the lined baking tray and carefully unroll on to the parchment. Reshape if necessary.

Place the tray in the oven and bake for about 30 minutes, gently rolling over once or twice during baking so that the bottom doesn't brown. When done, the outside will be yellow and have a crackly appearance. Remove tray from oven and set aside to cool slightly. Trim the parchment paper to fit a plate or cutting board. Pick up the parchment with the cheese on it and place on the plate or cutting board. Refrigerate for an hour or so until firm. Store remaining cheese in an airtight container for up to a week.