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Preheat your oven to 180°C.
Wash the red peppers and salad tomatoes, Halve the red peppers, discard seeds, and halve the tomatoes, Place the veggies on a baking tray along with the garlic bulb, Drizzle with olive oil, sprinkle with salt and pepper.
Roast in the preheated oven until tender and juicy (approximately 25 minutes).
Transfer the roasted vegetables and peeled garlic to a blender. Add tofu, olive oil, parsley, nutritional yeast, almonds, and lemon juice. Season with salt and pepper to taste. Add a splash of soy milk (or vegetable broth) for blending. Blend until smooth, adjusting the liquid to achieve the desired consistency (silkier or pesto-like).