Pat the tofu with a clean cloth, you don't need to press it to remove the water.
In a large bowl, crumble the tofu and add the lemon juice, vinegar, crushed garlic, black pepper and half the nutritional yeast and salt. Process with an immersion blender, or in the food processor, until well combined but not fully blended (you don't want a cream, you still want some texture). Taste and add the rest of the yeast and salt if needed (I like mine with a lot of flavour so I add it all).
Add the olive oil and blend one last time, scraping the sides if necessary.
Ideally, refrigerate for a few hours to let the flavours blend together.
The tofu must be firm, but still "creamy". Avoid tofu that's very dry and crumbly, which won't yield a nice result.Keeps about one week in the fridge. Don't hesitate to add herbs, fresh or dried! If you have plain unsweetened vegan yogurt, you can add a spoonful for a mild fermented touch :)