Make the dressing: Purée oil, tofu, lemon juice, mustard, capers, Worcestershire and nutritional yeast in a blender until smooth. Season with salt and pepper.
Prepare the Parmesan cheese: Add cashews and garlic into a mini food processor and process until finely chopped. Now add in the rest of the ingredients and pulse until the mixture is combined. Salt to taste.
Make the Croutons: Cut the crust off the loaf and cut into roughly 1” squares. Let dry overnight or put in a 250° oven tossing occasionally until dried out. About 20 – 25 minutes. Heat a heavy bottomed skillet until smoking hot. Add the olive oils then toss in the croutons. Add seasoning rub, salt & pepper and toss croutons until crunchy and well toasted.
To make the salad, clean and tear the romaine hearts. Toss lightly with dressing, sprinkle with “cheese” and top with croutons.