How to Make It
In a small heatproof bowl, soak the wakame in the boiling water until softened, about 5 minutes. Drain, rinse and press out any excess water; pat dry. Transfer the wakame to a mini food processor and add the tofu, capers, garlic, miso, mustard, nutritional yeast and lemon juice. Process to a paste. Add the olive oil and process until fairly smooth; the wakame won't break down completely. Season the sauce with salt and pepper.
Light a grill. Brush the corn with olive oil and season with salt and pepper. Grill over high heat, turning, until tender and lightly charred all over, about 5 minutes. When the corn is cool enough to handle, cut the kernels from the cobs into a medium bowl. Add the 2 tablespoons of olive oil, the lemon juice and basil and season with salt and pepper.
Spread the sauce on plates and top with the tomatoes. Season with salt and pepper. Spoon the corn salad over the tomatoes and garnish with the shredded nori.