8 ounces reduced-fat water-packed firm tofu, drained and cut into (1/2-inch) cubes
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
12 cups chopped romaine lettuce
2 cups halved cherry tomatoes
2 tablespoons grated fresh Parmesan cheese
How to Make It
To prepare dressing, place first 7 ingredients in a food processor; process until smooth. Spoon into a small bowl; stir in 2 tablespoons cheese.
To prepare croutons, press tofu between paper towels until barely moist. Sprinkle tofu with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add tofu; cook 10 minutes, browning on all sides.
To prepare salad, combine lettuce, tomatoes, croutons, and dressing in a large bowl; toss gently to coat. Sprinkle with 2 tablespoons cheese.