Place the water, tamari, olive oil, liquid smoke, and seaweed in a glass container with a lid. Set aside.

Fill a saucepan with water and bring it to a boil.

Meanwhile, make 4 long and shallow lengthwise incisions in each tomato, from end to end. Place the tomatoes in the boiling water and cook for 1 minute. Drain the tomatoes, then run them under cold water for 2 minutes.

Remove the tomatoes’ skins (it should come off easily after blanching) and quarter the tomatoes lengthwise. Scoop out the core and the seeds (freeze these to use in sauces).

Cut each tomato quarter into 4 to 6 pieces, depending on the size of tomatoes, and add to the tamari mixture. Put the lid on the container, then shake it a few times to fully coat the tomatoes with the marinade. Place in the fridge to marinate overnight.

In a small bowl, stir together the flour, baking powder, sugar, and salt. Add the soy milk and avocado oil and stir until well combined.

Heat a medium or large pan over medium heat. Using a silicone brush, brush the entire surface of the pan with melted butter.

Scoop the blini batter into the pan, using 1 heaping teaspoon of batter per blini, spreading the batter slightly into a circle using your spoon. Fit in as many blinis as you can while still leaving space between them to facilitate their flipping. Cook for 1 to 2 minutes, until golden. Flip and cook for another minute.

Repeat until you have used all the batter. If the pan gets too hot and starts to smoke, reduce the heat to medium-low.

Let the mini blinis cool completely before serving.