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1
Remove and discard any wilted outer leaves from the romaine.
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2
Chop the remaining leaves into bite-sized pieces and place into a strainer.
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3
Wash the lettuce thoroughly to remove any sand or grit, then set aside to dry.
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4
To prepare the Marble Croutons, dice the bread into small pieces, then place into a large mixing bowl.
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5
Add the olive oil, salt and pepper and toss well until the bread is evenly coated.
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6
Arrange in a single layer on a sheet pan and bake in a 350 degree F oven until the croutons are golden brown, about 10 to 15 minutes.
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7
Remove from the oven and set aside to cool.
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8
Dressing: Place cheese in a blender and pulse or chop until it settles uniformly into the bottom of the container.
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9
Add garlic and continue to blend until minced.
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10
Add mustard, white-wine vinegar, Worcestershire sauce, salt, pepper, and tofu, and process until thoroughly combined.
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11
While the blender is running, drizzle in the olive oil and process until smooth.
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12
Add water, if necessary, to achieve the desired consistency.
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13
Adjust seasonings to taste.
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14
To assemble the salad, in a large mixing bowl, combine the chopped romaine with half the croutons and enough dressing to coat.
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15
Toss until the greens are well coated.
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16
Transfer the salad to a serving bowl or divide among individual serving plates.
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17
Serve garnished with the remaining croutons and Parmesan shavings.
