Preheat your oven to 400°F (200°C).

Drain the tofu and press it to remove excess moisture. Cut it into cubes or strips.

In a bowl, combine the buffalo sauce, olive oil, garlic powder, onion powder, salt, and pepper. Add the tofu and toss gently until it’s fully coated. Let it marinate for at least 15 minutes.

Spread the marinated tofu on a lined baking sheet in a single layer. Bake for 25-30 minutes, flipping halfway through, until crispy and golden.

While the tofu bakes, wash and chop the romaine lettuce. Place it in a large salad bowl.

Halve the cherry tomatoes and add them to the bowl with the lettuce.

Drizzle the vegan Caesar dressing over the lettuce and tomatoes. Toss gently to combine.

Once the tofu is done baking, add it to the salad. Toss again to mix everything.

If using, sprinkle nutritional yeast over the top for added flavor.

Add croutons for extra crunch, if desired.

Finish with freshly chopped parsley for a pop of color.