To Make the Balsamic Reduction Sauce:

• Caramelize sugar in a dry and small stock pot over low-medium heat.
• Add balsamic vinegar and simmer over lowest heat setting until reduced to ⅓ the amount of liquid (about 15 minutes).
• Remove balsamic reduction glaze from heat and fill into a glass container. Allow to cool.

To Make the Salad:

• Clean the basil leaves. Put aside 6 leaves for garnish. Place the remaining basil leaves together with the garlic, cashews, salt, pepper, and 3 tablespoons olive oil in a food processor and blend.
• Cut out tofu block using a circle cookie cutter or a knife. Slice tofu into ¼ inch slices.
• Marinate tofu slices in 1 tablespoon olive oil and a pinch of salt and pepper for about 3 - 5 minutes.
• Cut tomatoes into slices.
• Alternate placing tomato and tofu slices on a large plate. Add a dallop of pesto on each slice of tofu.
• Drizzle with reduction sauce and remaining basil leaves.