Preheat oven to 450°F (230°C).

Make Thai peanut sauce by mixing peanut butter, soy sauce, lime, and some salt in a small bowl. Set aside.

Toss tofu and shallot with oil and basil and spread on a baking sheet. Bake 12-15 minutes until tofu is crispy and shallots are softened. Set aside.

Place naan flatbread directly on the oven rack and bake until slightly crisp, about 4-5 minutes.

Spread Thai peanut sauce on the naan and top with tofu, shallots, and carrots. Cut into slices and serve.