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1
Place tofu on a double-thick layer of paper towels on a plate; cover with another double-thick layer.
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2
Weigh tofu down with a can; let drain for 1 hour.
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3
Meanwhile, make the tomato sauce: heat the oil in a 3-quart saucepan over medium heat.
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4
Add the garlic and sautefor 1 minute, until golden.
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5
Stir in the tomato paste and cook, stirring, until boiling.
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6
Stir in the puree, nutritional yeast, syrup and herbs; season with salt and pepper.
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7
Let simmer gently while making the pesto.
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8
For the pesto: combine the spinach, yeast, sunflower seeds, garlic and salt in a food processor.
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9
With the machine running, pour in the oil through the feed tube.
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10
Process, using the pulse motion if the spinach isn't moving down on its own, until pureed.
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11
Set aside.
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12
Preheat the oven to 375 degrees.
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13
Cut the tofu into four 1 1/84-inch-thick squares.
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14
Heat the oil in a skillet over medium-high heat and sear the tofu on both sides.
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15
Brush each piece on both sides with tamari sauce and sprinkle each with nutritional yeast.
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16
Set aside.
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17
Cut the focaccia into four squares and cut each piece in half crosswise.
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18
Spread the cut side of the bottom pieces with a thin layer of tomato sauce and place a piece of tofu on top of each.
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19
Spread the tofu with a thin layer of tomato sauce, and sprinkle with soy-Parmesan cheese.
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20
Place on a baking sheet and bake until heated through, about 7 minutes.
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21
Meanwhile, brush the cut side of each top piece with pesto.
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22
Place one piece, pesto side down, over each tofu focaccia square.
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23
Bake again, until the tops are crispy, about 7 minutes.
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24
Serve immediately.
