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Slice 4 tomatoes into thick coins (about .5 cm in diameter)
Fry on a medium low heat with oil, sea salt and parsley for 15 minutes
When the skin starts to peel away, they are ready and have the same texture as roasted tomatoes
Take 1 block of tofu and add to a blender or food processor
Add 2 tbsp of nutritional yeast, 1 tsp garlic salt, 1 tsp salt and 2 tsp Dijon mustard and 3 tbsp of soy milk
Blend until smooth
Assemble your toast by shmearing the cream cheese on and topping with tomatoes