Step 1

Preheat the oven to 375 degrees F. Place the soy curls in a small bowl and top with vegetable broth. Allow the soy curls to rehydrate for 10-15 minutes.

Step 2

Toss the cubed bread in olive oil, oregano, salt, and pepper and place in a single layer on a baking sheet. Bake for 12-15 minutes, until lightly golden brown and crunchy. Remove from heat and set aside.

Step 3

Meanwhile, in a blender or food processor combine the ingredients for the Caesar Salad Dressing and blend until completely smooth. Refrigerate until ready to use.

Step 4

To make the soy curls chicken, drain the excess vegetable broth from the soy curls. Heat up olive oil in a skillet over medium heat. Sauté the soy curls for 2-3 minutes. Add the nutritional yeast and spices and continue to sauté until the soy curls are browned on the outside and cooked all the way through. Remove from heat.

Step 5

Assemble the salad by tossing the romaine in a large bowl with the Caesar Salad Dressing. Top with soy curls, croutons, and vegan parmesan. Serve immediately.

Step 6

Serve immediately.