Make the marinade: In a small bowl, whisk together the beer, dulse, and tamari.

Place the tofu slices in a storage container or quart- size plastic zip bag and cover with the marinade. Marinate in the refrigerator overnight, or at least 6 hours.

In a large cast-iron or nonstick skillet, heat the oil over medium-high heat. Remove the tofu slices from the refrigerator, place on a plate, and sprinkle 1 tablespoon of blackened seasoning on all sides of each tofu slice. Working in batches if necessary, place the seasoned tofu slices in the hot skillet and pan-fry for about 3 minutes each side until the seasoning has blackened and seeped into the tofu.

Toast the burger buns on both sides. To  serve, spread  1 tablespoon vegan mayonnaise on the bottom half of each bun. Carefully remove the blackened tofu from the skillet and place a slice on top of each bottom bun half. Top each piece of tofu with ¼ cup salsa and microgreens (if using), then the top bun half, and serve.