Finely mince the nori sheet, then cut the tofu into 8mm |0.3 inch slices and cover it with the minced nori sheet and season with sea salt. This will give the tofu the sea flavour.
Place the tofu slices side by side on a baking tray with parchment paper.
Add 3 lemon slices (very thinly sliced) on top of each tofu slice.
Then add the capers, olives, chopped cherry tomatoes, sea salt, pepper, crushed garlic cloves, finely chopped parsley, and drizzle with extra virgin olive oil.
Cover with another sheet of parchment paper and seal the tofu inside the two sheets of parchment paper. Make sure you seal it well as you want 1) the cooking juice to stay inside 2) the steam to cook the ingredients.
Bake in the oven at 180˚C | 360˚F for 30 minutes.
Take out of the oven, cut the wrapping with a pair of scissors and plate the "fish" on a bed of crispy kale.
To make the crispy kale, just season the kale with a pinch of salt and a drizzle of olive oil, then bake it in the oven for about 15 minutes.
This dish is best served with a side of our naturally vegan Italian style roasted potatoes.