Spread the cubes in a single layer on the prepared baking sheet and bake 10–12 minutes, stirring halfway through, until golden and crisp. Remove and cool on the sheet; they will crisp further as they cool.

Creamy Vegan Caesar Dressing

In a blender or food processor combine silken tofu (or vegan yogurt), 3 tablespoons olive oil, Dijon, drained capers, nutritional yeast, lemon juice, white miso, 2 cloves garlic, and optional anchovy-style vegan paste.

Blend until very smooth, about 30–45 seconds. Check consistency and add up to 2 tablespoons water to reach a pourable but thick dressing consistency.

Taste and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, adjust lemon or miso for brightness/umami if needed. Chill until ready to use (at least 10 minutes).

Salad Assembly

Wash and dry the romaine thoroughly. Trim the ends and separate leaves or quarter the heads lengthwise for large pieces; tear into bite-size if preferred.

Place the romaine in a large salad bowl. Add about 3/4 of the dressing (reserve some to serve) and toss gently to coat evenly. Add more dressing to taste but avoid overdressing—start with less and add more if needed.

Scatter the garlic croutons over the dressed romaine and toss lightly to combine so croutons remain crisp.

Shave or sprinkle 1/2 cup vegan parmesan over the salad. Finely chop or lay the 4 vegan anchovy-style fillets across the top (or use the chopped olive alternative) to provide the intended salty, savory accent.

Season with additional salt and freshly ground black pepper to taste, divide into serving bowls, and garnish with lemon wedges to squeeze over at the table.