In a bowl combine flour, old bay seasoning, salt and pepper. Stir until incorporated. In another bowl combine non-dairy milk with Better than Bouillon broth paste, using a fork whisk until combined.
Add croutons for the breadcrumb to a food processor and mix until a fine crumb. You can opt to go with pre-made bread crumbs instead of starting with croutons.
Press tofu and cut into small bite-sized pieces.
Coat tofu in flour, then milk, then breadcrumbs and place on a lined baking sheet. Repeat until all tofu pieces are coated. Bake in pre-heated oven for 18-20 minutes, flipping halfway. You could also opt to use an air-fryer.
Prep your vegan bacon of choice. We're actually using Yves Veggie Ham. We found when crisped on a pan it actually has a very bacon-like taste.
Make a batch of our caesar salad dressing.
To a large bowl add shredded lettuce, vegan bacon, croutons and the crispy tofu. Toss with the dressing until evenly coated. Enjoy as is or serve wrapped with a tortilla.