This salad is jam packed with different flavours and textures. Roasted chicken or steak would be a great substitute for the tofu. You could also use any vegetables you have on hand in place of the ones used here. Leftovers keep well for one day in the fridge undressed.
Place tofu in a shallow dish and pour hoisin sauce on top. Toss to coat and allow to marinate for at least 30 minutes.
Preheat oven to 400 degrees and spread the vegetables on two parchment lined baking sheets. Toss with olive oil and season with salt and pepper. Roast for about 40 minutes, or until soft.
Once vegetables are finished, transfer tofu to a parchment lined baking sheet and bake for 30 minutes, or until brown.
In a large bowl, add romaine lettuce, cucumber, parsley, roasted vegetables, and tofu and toss to combine. Add cashews and avocado and toss one more time. When ready to serve toss with dressing until the vegetables, lettuce, and tofu are coated.
In a small bowl or container, whisk all ingredients together.