METHOD:

Preheat your oven to 200 degrees celsius.

Cube your marinated tofu into bite sized pieces. I buy mine pre-marinated, it’s savoury and a little herby, but you can of course marinate your own in some soy sauce and dried herbs. Place your tofu cubes on a lined baking tray. Bake in the oven for roughly 15 minutes or until it turns slightly golden.

Cut your bread into similar sized pieces as your tofu and toss them in the oil, salt and pepper. Place them on a lined baking tray as well and toast in the oven for 10-15 minutes or until golden and crispy.

In the meantime place all the ingredients for the dressing except for the capers in the blender jug of a high speed blender, a nutrininja/nutribullet will work as well. Blend on high until completely smooth and creamy. Pour into a jar. Chop your capers finely and stir them into the dressing.

Cut your romaine lettuce into 3-4 chunks from the top down to the root. Remove the root and then loosen the leaves from each other. Mix the leaves with the dressing in a large mixing bowl and then divide onto 4 plates.

Chop your cucumber the way you like it and half your cherry tomatoes, disperse them across the dressed leaves. Divide your now baked tofu and toasty croutons across the four plates and finish with a sprinkling of micro greens if you are feeling fancy.