Heat a frying pan until hot, add the pine nuts and dry-fry for 1–2 minutes, stirring occasionally, until golden.
Arrange the tomato slices on 2 serving plates and season lightly. Crumble the tofu into a mixing bowl, add the peppers, chives, parsley, pine nuts and sultanas and mix together.
Whisk the olive oil with the lemon juice and sugar, season to taste and toss with the tofu mixture. Spoon over the tomatoes and serve with crusty bread.