Add your wakame and dulse to a bowl of cold water. Let the seaweed sit for 10 minutes to soften, then strain from water and set aside.

Prepare your dressing in a mixing jar. Add in your rice vinegar, coconut nectar, flaxseed oil, liquid aminos, and freshly grated ginger. Shake together to blend well, then pour over your seaweed and toss to combine.

Turn your stove onto medium heat and place 1 tablespoon of coconut oil into large pan. Place your tofu into the oil and saute for about 3-4 minutes on each side, or until golden brown.

Separate your seaweed into 2 serving bowls. Add in your bell pepper, carrots, cucumber, radishes, avocado and pickled ginger to your seaweed salads. Top it off with your tofu and sprinkle on your hemp seeds. Enjoy!