16ounces(450grams)tofufirm or extra firm, cut into 1/3 of an inch or 0.8 cm slices. You'll want 4 or 8 slices.
1½sheetsnori seaweedcut like the tofu pieces
2tablespoonsextra virgin olive oil
1teaspoon salt
¼teaspoonblack pepper
4thin sliceslemoncut in half, 8 pieces in total
12cherry tomatoescut in half
40smallolivesblack or green
28capers
4clovesgarliccrushed
4pinchesdried oregano
1tablespoonparsleyfinely chopped
Preheat oven to 360°F or 180°C.Pat 16 ounces tofu dry then cut it into ⅓ inch or 0.8 cm slices.We recommend cutting 4 or 8 slices, depending on the size of your tofu block, so you can easily make 4 fish fillets.Cut 1½ sheets nori seaweed with scissors into as many pieces as the tofu and of the same size.Cut 4 pieces of parchment paper, as large as half the size of a standard oven baking sheet.
Place the 4 parchment paper pieces on a clean worktop.Arrange the nori slightly on one side of the parchment and the tofu on top of the nori to make 4 fish fillets.
Season each fish fillet with a drizzle of olive oil, twopinchesof salt, and a twist of pepper.Top each fillet with 2 half slices of lemon, 3 cherry tomatoes (halved), 10 olives, 7 capers, 1 crushed clove of garlic, and a pinch of dried oregano.Season each tomato with an extra pinch of salt and a few drops of oil.
Wrap the vegan fishfillet with the parchment paper. Seal the edges by folding and crushing the rim with your fingers.Arrange flat on a baking tray and bake at 360°F or 180° C for 30 minutes.
Serve each wrap on a separate plate. Have 1 tablespoon parsley ready to sprinkle on the vegan fish once unwrapped.If you serve this to children, unwrap the fish so trapped steam can escape.You’ll love to see people’s smiles when they open the vegan fish wrap.