Instructions

1. Whisk together soy sauce, maple syrup, umeboshi vinegar and olive oil. Cut block of tofu into 4 fillets and pat dry with paper towel. Make “fish skin” by cutting nori sheet the same size as your tofu fillets. Brush one side of tofu with a little bit of marinade and stick a piece of nori to it. Continue with the rest.
2. Cover the “fish” fillets with leftover marinade and set aside.
3. Put 1 tablespoon of dried seaweed in a small bowl and cover with one cup of boiling water. If you have some nori leftovers throw it in there. Cover and let it infuse for at least 10 minutes. Then strain.
4. Blend soaked cashews with seaweed infusion, salt and pepper until smooth.
5. Heat oil in a saucepan over medium heat.
6. Sauté sorrel briefly just until it’s wilted. Pour cashew mixture and stir to thicken. Switch off the heat.
7. Heat a non-stick pan over medium to high heat.
8. Take out tofu fillets from marinate and sear for few minutes on each side until browned. Be careful when flipping so the nori “skin” will stay attached.
9. Serve with generous amount of vegan sorrel sauce, chopped dill and freshly ground black pepper.