First, create the triangle fillets: Place the tofu block on a cutting board. Slice the block diagonally (corner to corner) to create two triangular blocks. Turn the triangular blocks cut side down. Slice each block lengthwise, from the pointed end to the base, to create four triangular slabs.

Make the marinade: In a wide bowl, mix together the tamari and oil. Crumble up the nori sheet as finely as you can, place it in the bowl, and give it a stir. Finely chop the dill, and reserve 2 tablespoons for the tartar sauce. The rest, place in the marinade.

Place the tofu triangles in the marinade and let them absorb the liquid for about 5 minutes, giving a stir halfway through.

In the meantime, make the breading: Mix together the breadcrumbs, nutritional yeast, and cornstarch on a wide plate.

Make the tartar sauce: Mix together the mayo, relish, and dill in a small bowl and set aside.

Time to cook the tofu. Preheat a large heavy-bottomed skillet over medium heat. Take a triangle fillet and shake off excess marinade. Dip into the breadcrumb mixture and press to get it nicely coated. It won't be perfect and that is just fine. Do the same for the remaining pieces.

Drizzle about 1 tablespoon of oil into the pan. Cook the tofu pieces for about 4 minutes on each side, drizzling a little extra oil into the pan as needed, until they are golden brown and crispy.

To serve: Toast or warm each bun, if you like. Spread each side of the bun with tartar sauce. Place a sprinkle of red cabbage on the bottom. Top with a tofu fillet. Place some pickles on top and close the bun.