Drain and press tofu block to remove excess moisture. You can skip this step if your tofu comes already pressed.
Preheat the oven to 180C/350F/Gas Mark 4.
Cut tofu block in half (lengthwise) and then each half into 3 equal pieces. The way you cut your tofu will depend on the type and shape you buy. This is how I cut tofu block from Cauldron (UK).
Cut nori sheet into six pieces (only slightly larger that your tofu slices) and press each nori piece (its rougher part) onto each of the tofu slices.
Lay prepared tofu slices nori sheet side down in lightly oiled baking dish.
Squeeze half a lemon and drizzle it evenly over the slices and follow with apple cider vinegar.
Next, chop up your capers and divide them evenly between the tofu slices.
Cut 3 slices out of remaining half of a lemon. Cut each slices in half and place them on top of your vegan fish fillets.
Follow with sprinkle of nori flakes over each of the tofu slices.
Bake in preheated oven for 30 minutes.
Serve sprinkled generously with freshly chopped dill and enjoy!