Vegan "BLT" Salad with Tofu Bacon, Avocado & Garlic Croutons

Directions

1. 1) Heat oven to 450°F.
2. 2) Whisk soy sauce, maple syrup, oil, and spices in a baking dish to make the marinade.
3. 3) Slice the tofu into 1/4-inch planks, press out moisture, then coat with the marinade in a single layer and set aside.
4. 4) Mince the garlic and whisk it with oil and spices to make garlic oil.
5. 5) Cube the bread and toss with the garlic oil until coated; spread on a baking sheet in an even layer.
6. 6) Bake the croutons until golden and crisp, about 8 minutes, turning halfway through.
7. 7) Bake the marinated tofu until firm and the marinade has absorbed, 15–20 minutes.
8. 8) While things bake, rinse the produce.
9. 9) In a bowl, whisk together oil, vegan mayo, white wine vinegar, Dijon, salt, and pepper to form the dressing.
10. 10) Halve the tomatoes and avocado, dice the avocado, and add both to the dressing bowl.
11. 11) Tear or chop romaine into bite-sized pieces and add to the mixing bowl.
12. 12) Just before serving, toss in the croutons with the salad, then divide onto plates and top with the tofu bacon.