To prepare Tofu Croutons: Use a paper towel to pat dry extra-firm tofu. Cut into ½-inch cubes. In a large skillet, heat 1 tablespoon oil over medium-high heat. Carefully add tofu to skillet. Cook tofu cubes, stirring occasionally, about 5 minutes or until tofu forms a golden crust on all sides. Drain tofu croutons well on paper towels.
To prepare dressing: In a food processor or blender, combine silken-style tofu, lemon juice, the water, garlic, mustard, salt, and pepper. Cover and process or blend until smooth, scraping down side as needed. With processor or blender running, slowly add the ¼ cup oil in a steady stream. If necessary, stir in additional water to thin dressing. Set aside.
To serve the salad: In a very large bowl, combine romaine, tomatoes, olives, and Tofu Croutons. Add dressing; toss gently to coat. Sprinkle with Parmesan cheese.
Tip: To make ahead, prepare Tofu Croutons. Let stand at room temperature for up to 2 hours. To serve warm, heat in a 300°F oven about 15 minutes.