Step 1: Press the Tofu
Remove the tofu from its package and drain the liquid. Wrap the block in a few layers of paper towels or a clean kitchen towel. Place it on a plate and set a heavy object (like a cast-iron skillet or heavy cans) on top. Press for at least 20-30 minutes to remove excess water. This is the most crucial step for crispy tofu!

Step 2: Make the Caesar Dressing
In a blender or food processor, combine the anchovies (or capers), garlic, Dijon mustard, lemon juice, and Worcestershire sauce. Blend until smooth. Add the mayonnaise and Parmesan, blending again. With the motor running, slowly stream in the olive oil until the dressing is emulsified and creamy. Season with salt and pepper to taste. Refrigerate until ready to use.

Step 3: Prepare the Tofu for Baking
Preheat your oven to 400°F (200°C). Cut the pressed tofu into 1-inch cubes. In a large bowl, toss the tofu cubes with cornstarch, garlic powder, smoked paprika, and salt until evenly coated. Drizzle with oil and toss again.

Step 4: Bake the Tofu
Spread the coated tofu in a single layer on a parchment-lined baking sheet. Bake for 25-30 minutes, flipping halfway through, until the tofu is golden brown and crispy on all edges.

Step 5: Toss Tofu in Buffalo Sauce
In a separate bowl, whisk together the Buffalo hot sauce and melted butter. As soon as the tofu comes out of the oven, add the hot tofu cubes to the bowl with the Buffalo sauce. Gently toss until every piece is thoroughly coated.

Step 6: Assemble the Salad
In a large salad bowl, add the chopped romaine lettuce. Pour the desired amount of Caesar dressing over the lettuce and toss to coat evenly. Divide the dressed salad among plates.

Step 7: Plate and Serve
Top each salad with a generous portion of the crispy Buffalo tofu. Garnish with shaved Parmesan cheese, freshly cracked black pepper, and homemade croutons if using. Serve immediately while the tofu is still warm and crispy