Place tofu slice in a casserole dish in a single layer. Combine Bragg's liquid aminos and yeast flakes in a small bowl. Brush tofu slices on both sides with mixture and allow to marinate for about 20 minutes. Meanwhile, prepare the batter.

In a medium bowl, mix 1/4 cup gluten-free flour, cornmeal, paprika, garlic powder, cayenne pepper, celery seeds, allspice, 1/4 teaspoon salt. Add water and whisk to form a smooth batter that looks like a pancake batter.

In another bowl, combine 1/2 cup gluten-free flour and 1/4 teaspoon salt and set aside.

Heat oil in a large non-stick skillet over medium heat.

Take a nori sheet and measure approximate size needed to cover each tofu slice. Cut nori sheet and wrap around tofu, then dip into batter to fully coat the tofu. Finally, dip in flour mixture, set aside on a large plate. Repeat process until all tofu is done.

Once the oil is heated, transfer about 4 tofu fish in skillet and cook for about 5 minutes on each side or until tofu fish is golden brown. To make sure batter is properly cooked, I cover the skillet halfway for a couple minutes, then uncover so the batter will crisp up.

Delicious served with chips, peas and a vegan tartare sauce.