Ingredients

Start to finish 30 minutes

For the croutons:
1 small stale baguette or loaf of country-style French bread, cut into 3/4-inch cubes (about 4 cups of cubes)
1/4 cup olive oil
3 cloves garlic, minced
2 teaspoons finely chopped fresh rosemary

For the dressing:
1/4 cup lemon juice
1 tablespoon vegetarian Worcestershire sauce
1 tablespoon mayonnaise (or vegetarian alternative)
2 small cloves garlic
3/4 cup olive oil
Salt

For the salad:
3 to 4 heads romaine lettuce hearts, roughly torn (about 12 cups)
1/2 cup freshly grated Parmesan cheese
8 to 10 ounces seasoned tofu, cut into small cubes

Directions

To prepare croutons, preheat oven to 350 F. In a large bowl, toss together the bread, oil, garlic and rosemary. Transfer the bread to two large baking sheets and toast 20 minutes, or until croutons are golden. Remove from oven and set aside to cool.

To prepare the dressing, combine lemon juice, Worcestershire sauce, mayonnaise and garlic in a blender and pulse until smooth. With blender running, slowly pour in olive oil. Add salt to taste.

To prepare the salad, in a large serving bowl toss the romaine lettuce with the dressing, Parmesan and croutons. Top with cubed tofu. Makes 6 servings.