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Drain the tofu and pat it dry with a towel. Crumble it into the food processor. Add the remaining ingredients except for tomatoes and pesto as they are toppings.
Blend for a few minutes, periodically scraping down the sides, until smooth and whipped in consistency.
For more richness, add more olive oil; for more brightness, add an extra squeeze of lemon juice; for more savoriness, add more nutritional yeast; blend again. Season to taste with more salt and pepper as desired. If it's too thick, stream in a tablespoon of water and blend.
Schmear onto toasted sourdough. Top with sliced tomatoes sprinkled with flaky salt & black pepper. Add a few dollops of pesto. Enjoy!