Preheat oven to 400ºF. Line a sheet with parchment paper.
Cut your tofu into 4 strips.
In one bowl, add the nondairy milk.
In another, mix together the panko, paprika, garlic salt, and nutritional yeast.
Take a slice of tofu, dip into the milk, then cover with the panko mix, then place on your baking sheet. Repeat with the rest of the tofu.
Bake for ~40 minutes, flipping halfway (longer for crispier).
Spread butter on one side of each slice of bread and sprinkle garlic salt over the butter.
On a frying pan, place your pesto, cheese, and tofu in between your bread and crisp up on both sides, allowing the cheese to melt. Once that’s done, add in your tomato and avocado and enjoy!