Tofu Mushroom Cobb Salad (WFPB)

2 heads romaine lettuce, washed and thinly chopped
Half a can of corn
15 yellow cherry tomatoes sliced in half
1 large avocado, cubed
1 block of tofu, water drained out of it
1 tablespoon light soy sauce
Spritz of avocado oil
8 ounces button mushrooms, sliced
1 tablespoon avocado oil
1 tablespoon light soy sauce
½ teaspoon liquid smoke

Dressing:
⅓ cup red wine vinegar
1 clove minced garlic
½ cup avocado oil
1 teaspoon Dijon mustard
½ teaspoon agave
Salt and pepper to taste

1. Mix the oil, 1 tablespoon of soy sauce, and liquid smoke together until mushrooms are coated and place them on a silpat or other nonstick surface on a baking sheet. Bake at 375 degrees Fahrenheit (191 degrees Celsius) for about 20 minutes until they are dark and reduced in size.
2. Place cubed tofu into the other tablespoon of light soy sauce in a bowl and mix to cover tofu. Place tofu on another nonstick baking sheet and bake alongside mushrooms. Tofu will require turning the cubes halfway through and will likely need an extra 5 to 10 minutes until it is golden brown and done cooking.
3. Next make your dressing by mixing all ingredients into a jar and shaking well.
4. Assemble your salad by placing lettuce on a big platter and put the other ingredients in rows over the lettuce. Serve with dressing on the side.