Defrost the peas. Place the frozen peas in a bowl, cover with hot water, and let sit for 5 minutes. Drain very well and shake off excess water so the pesto stays thick.

Load the food processor. Add the peas, tofu, mint, garlic, nutritional yeast, soy sauce, agave, lemon juice and zest, olive oil, onion powder, smoked paprika, cumin, chili flakes, salt, and pepper.

Blend. Process for 30 to 60 seconds, scraping down the sides once, until thick and creamy with a little texture left, like a chunky pesto.

Taste and adjust. Flat means more salt or lemon. Sharp means a touch more agave or olive oil.

Toast the bread. Toast the sourdough until golden and crisp at the edges.

Assemble. Spread a thick layer of pea pesto on each slice. Top with cherry tomatoes, a drizzle of chili oil, and a pinch of chili flakes or sesame seeds. Serve immediately.