Whisk together soy sauce, vegetable broth, lemon juice, sugar, nutritional yeast, and cajun seasonings. Pour in to a shallow Tupperware container.

Cut the tofu through the middle and then cut each piece in half. You should have 4 rectangles. Place the tofu in to the marinade and cover. Refrigerate overnight or for at least 1 hour. Overnight is best. At this time, soak cashews overnight as well. Can also be boiled for 15 minutes.

Dice the sweet potato and toss with olive oil, salt, and pepper. Optional seasonings include: paprika, cajun seasoning, garlic, and onion. Bake at 425F for 20-25 minutes or until crispy and cooked through.

Make the dressing by combining cashews, water, lemon juice, dijon mustard, nutritional yeast, garlic, capers, salt and pepper in to a blender. Blend until smooth and creamy.

Grill Marinaded Cajun Tofu on a well oiled grill pan on medium-high heat for 4-5 minutes, flip and grill for another 4-5 minutes. Remove from heat.

Thinly chop kale in to bite size pieces. Add in ¼ cup of the caesar dressing and with clean hands massage the kale for a few minutes to break it down and make it easier to chew. Add in the sweet potatoes, capers and vegan parmesan. Plate the salad and top with avocado slices and grilled cajun tofu. Drizzle on extra dressing and enjoy!