Wrap the tofu in a clean kitchen towel or a few layers of paper towel, set it on a plate, and put something heavy on top, like a skillet or a couple of cans. Leave it for 20 minutes while you get everything else ready. Pressing is not optional here, because the drier the block starts, the firmer the finished slices will be.

Cut the pressed tofu into slabs about 1/2 inch thick, then cut each slab into rounds or squares roughly the size of your tomato slices. Whisk the vinegar, fine sea salt, and nutritional yeast in a shallow dish until the salt dissolves, lay the tofu in a single layer, and turn each piece so both sides get coated. Let it sit for 15 to 30 minutes, then lift the slices out and blot them dry with paper towel.

Slice the tomatoes about 1/2 inch thick and arrange them on a platter in a single layer. Sprinkle the flaky salt over the top and let them sit for 10 minutes, then press a paper towel gently over the slices to lift the beads of water that come to the surface.

Layer the tofu and tomatoes on the platter, overlapping each slice by about half and alternating as you go. Tuck whole basil leaves between the layers as you build, rather than chopping them, so they stay green and don't bruise.

Drizzle the olive oil and balsamic glaze over the top, grind over the black pepper, and finish with a small pinch of flaky salt. Serve right away, while the tomatoes are still cool and the basil is fresh.