Instructions:
1. Make the croutons:
Preheat the oven to 400°F.
Break 8 oz tempeh into irregular 1″ pieces. Toss on a rimmed baking sheet with 3 tbsp olive oil, 2 tbsp nutritional yeast, 1⁄2 tsp garlic powder, 1⁄2 tsp onion powder, 1⁄2 tsp kosher salt, and a few really good cranks of pepper until well coated.
Bake until deeply golden brown and crisp, 25 minutes. Remove from the oven and sprinkle all over with about 1⁄2 oz parm. Return to the oven to crisp for another 3-5 minutes. Let cool.
2. Make the dressing:
Separate the yolks and whites of the eggs, placing the yolks in a large bowl (where you’ll build your dressing) and reserving the whites for another use.
Finely grate the garlic clove and the zest of about half of the lemon into the bowl. Squeeze in the juice of half of the lemon.
Finely chop the anchovies, then mash them to a paste using the side of a chef’s knife until homogenous; add to the bowl.
Add the Dijon mustard to the bowl and whisk everything to combine. Place a damp kitchen towel underneath the bowl to stabilize it so it doesn’t slip ʻn’ slide all over the place as you whisk in the oil. Starting with a very thin stream at first, whisking constantly as you go, incorporate the canola oil into the yolk mixture until it is thick, creamy, and pale yellow.
Whisk in 3⁄4 tsp kosher salt, 3⁄4 tsp pepper, the Worcestershire sauce and 1 oz (1⁄4 cup) grated Parmesan cheese. Taste the dressing on a leaf of romaine—it should be salty, cheesy, and lemony. Make any adjustments necessary until it tastes so good that you’d be happy eating a bowl of it alone with a side of crouts.
3. Prep the lettuce:
Tear the leaves of 4 romaine hearts into 2″ pieces and transfer them to the bowl of dressing.
Squeeze the juice of the remaining lemon half over the romaine, season with salt, and toss the leaves to coat—avoiding incorporating any of the dressing beneath just yet.
4. Serve the salad:
Add the tempeh croutons and gently toss the lettuce until well coated with dressing.
Add the remaining oz (1⁄4 cup) of grated Parmesan cheese and toss again.
Divide among plates and top with more grated Parmesan and black pepper.
