Step 1

Mix all dry ingredients in a bowl and make a well in the center. Pour the sparkling water or beer and slowly mix with a ballon whisk or egg beater until everything is incorporated without overmixing.

Step 2

Cover and store in the refrigerator for 15 minutes to an hour.

Step 3

Mix all the marinade ingredients in a shallow container or baking dish and set aside.

Step 4

Press the tofu for about 20 minutes to remove the excess water, then cut lengthwise into 1/2 inch slabs or fillets.

Step 5

Place in the dish and marinade for at least 20 minutes. Flip them half way to make sure all sides are coated and the tofu soaks up all the flavor.

Step 6

While the tofu marinates, prepare the pico de gallo and mayo sauce.

Step 7

In a small bowl combine all the pico de gallo ingredients then add the lemon and salt and pepper.

Step 8

Taste and add more seasonings or lemon if desired. If you like your pico de gallo spicy, add a finely chopped serrano or jalapeño chile.

Step 9

Mix the both the mayo and the cashew crema with a wire whisk or fork until all is incorporated. Add lemon juice to taste and until desired consistency.

Step 10

Season with salt. Store both the pico de gallo and sauce in the refrigerator until ready to use.

Step 11

To recreate the taste of the sea, measure and cut the nori sheets to cover one side of the tofu fillets, placing the rough side of the nori on top of the tofu (shiny side up).

Step 12

Using your fingers, gently apply some of the marinade to help it stick to the tofu or squeeze some more lemon juice on top.

Step 13

Using a heavy bottom saucepan or deep fryer, bring the oil to medium heat. The oil is ready when you add a drop of batter to the oil and sizzles.

Step 14

Prepare your cooking stations before beginning to help you stay organized: dish with marinated tofu, batter bowl, saucepan and a large plate lined with paper towels.

Step 15

Using a fork and spoon, place the tofu in the batter and gently spoon the batter on top, this will ensure that the nori sheet stays on the tofu, you will need to do this in several batches.

Step 16

Drop the fillets in the oil giving enough space between them, about 2 to 3 since you don’t want to overcrowd the pan.

Step 17

Cook tofu fillets for 3-5 minutes or until the edges are browned. Remove from the oil and place on your plate with paper towels to cool down. Continue with the rest of the tofu until done.

Step 18

Serve on warmed tortillas, with the pico de gallo, mayo sauce, chopped cucumber, cabbage, and extra lemon.