1. Cut the tofu block into uniform portions of approximately 50 g.
2. Make vertical cuts on each tofu portion so they marinate evenly.
3. In a saucepan, cook the beetroot until it's completely soft.
4. In a blender, combine the vegetable broth, soy sauce, cooked beetroot, garlic, and spices to your taste.
5. Blend until you get a uniform sauce.
6. In a container, place the tofu fillets and pour the sauce over them.
7. Cover the container and let them marinate for a couple of hours.
8. After this time, adhere a piece of nori seaweed to one side of each fillet.
9. Put cornstarch on a plate and coat each fillet.
10. Heat a pan over medium heat, add a little olive oil and cook them for 2 minutes on each side.