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Place the tomatoes in a medium bowl; toss with a big pinch of sugar and kosher salt. Add the vinegar, soy sauce, ginger, and garlic. Set aside.
Blend the tofu, lemon juice, ¼ cup olive oil, ¼ cup water, and 1 teaspoon kosher salt until smooth.
Fill a separate bowl with ice water. Bring a medium pot of salted water to boil over high heat. Add the noodles and cook according to the package instructions. Drain and transfer to the ice water to chill.
Add the noodles to the bowl of tomatoes. Drizzle with olive oil and toss to coat.
Swoosh a big spoonful of whipped tofu in each of two bowls. Divide the noodles, tomatoes, and any juices accumulated at the bottom between them. Finish with the scallions and sesame seeds.