Vegan Caesar Salad with Crispy Baked Tofu

Drain the tofu and gently squeeze out some of the water. Slice the tofu in half lengthwise so you have two one-inch thick pieces. Transfer the tofu to a plate lined with a paper towel, then place another paper towel over the pieces and place something heavy on top to help the tofu drain. I used a stack of magazines. Set aside for 15-30 minutes.Preheat oven to 400 degrees F. Remove the weight and drain off the excess liquid. Slice the pressed tofu into cubes and transfer cubes to a large dry plate. Drizzle 1 tablespoon olive oil over tofu cubes, sprinkle on sea salt and 1 tablespoon arrowroot starch (or cornstarch); toss gently until the starch is evenly incorporated. Arrange the tofu in an even layer on a large baking sheet lined with parchment paper or foil and sprinkle once more with sea salt. Bake at 400 degrees F. for 30 minutes, tossing the tofu halfway through baking and baking until edges are deeply golden.Drain soaked cashews and reserve soaking water.Combine cashews and all other dressing ingredients in a food processor or blender and blend until smooth. You may need to stop the blender several times and scrape down sides. Add water, as needed, a little at a time to thin out the dressing. The final product should not be super thin. This is supposed to be a thicker dressing.Chop romaine and kale, discarding stems and toss in a large bowl to combine. Spoon all of the dressing over the lettuce and use your hands to fully incorporate the dressing to cover the lettuce. Gently stir in cooled tofu. Add salt and pepper to taste and garnish with pom seeds, if desired. Enjoy!