Make the pesto: In a food processor or blender, combine the basil, pine nuts, garlic, nutritional yeast, and lemon juice. Pulse to combine. Slowly stream in the olive oil while blending until the pesto reaches a smooth consistency. Add salt and pepper to taste. Set aside.

1. Make the tofu scramble: Heat olive oil in a large skillet over medium heat. Add the crumbled tofu to the skillet, along with the turmeric, garlic powder, onion powder, salt, and pepper. Stir well to combine. Cook for 5-7 minutes, stirring occasionally, until the tofu is heated through and begins to brown slightly. If desired, add chopped spinach or kale during the last 2 minutes of cooking for added nutrition. Stir in the nutritional yeast for an extra cheesy flavor, if using.
2. Assemble the dish: Spread a generous layer of pesto on each slice of toasted bread. Spoon the tofu scramble on top of the pesto-covered toast. Serve immediately, optionally garnished with additional fresh basil or a sprinkle of nutritional yeast.