How to Make It
In a food processor, combine basil, cashews, nutritional yeast, garlic, lemon juice, spinach, and ¼ teaspoon salt. Process, adding water as needed, to get a thick pesto.
In a large pan, add olive oil over medium-heat. Stir in mushrooms and ¼ teaspoon salt. Sauté until mushrooms begin to brown and release moisture. Add cherry tomatoes and cook for 2 minutes.
Stir in tofu, cooking just until heated through. Remove from heat, mix in pesto just before serving, and divide between two plates.