How to Make It
Heat 1 tablespoon of the oil in a saucepan over medium. Add leek and ¼ teaspoon each salt and pepper. Cook, stirring often, until tender, about 3 minutes. Add lentils and water and bring to a boil. Cover and reduce heat to medium-low; simmer until lentils are tender, 16 to 18 minutes. Drain any excess water.
Slice each block of tofu lengthwise into 8 ½-inch strips. Season both sides with ¼ teaspoon each salt and pepper. Combine nutritional yeast and 1 teaspoon each salt and pepper in a shallow dish. Dip each tofu strip in nutritional yeast mixture, flipping to coat both sides and pressing to adhere.
Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high. Add half the tofu strips and cook, flipping once, until deeply golden and crispy, 2 to 3 minutes per side. Transfer to a plate and repeat with 1 tablespoon oil and remaining tofu.
Heat remaining 1 tablespoon oil in skillet. Add tomatoes and remaining ½ teaspoon salt and ¼ teaspoon pepper. Cook until tomatoes begin to wrinkle and burst, 5 to 6 minutes. Serve tofu with lentils and top with tomatoes. Drizzle with olive oil.