Drain The Tofu And Slice Horizontally Into 4 Slices. Pat Each Slice Dry And Place On A Serving Plate. Divide The Tomatoes Evenly Amongst The Tofu Portions. Top Each With About 2 Tablespoons Of Basil Pesto And 1/4 Cup Of Gorgonzola Cheese. Garnish With Fresh Basil Leaves. Serve Cold.