Drain tofu and cut into ½-inch cubes. Add salt, garlic powder and cayenne powder. Combine and let marinate 10 minutes.
Wash lettuce and kale. Dry. Chop romaine heads in half lengthwise; set aside.
Heat a medium skillet with olive oil. Coat tofu with corn starch, and sauté until crispy and lightly browned. Let cool.
Turn oven broiler to low. Lightly oil a foil-lined baking sheet. Place the halved romaine heads and cherry tomatoes cut-side down on baking sheet; also place sliced red pepper and kale leaves. Season with salt and pepper. Broil for 2 minutes, keeping a close watch. Flip everything over and broil 2 more minutes until charred to your liking. Transfer broiled vegetables to a platter. Top with tofu croutons.
For dressing, combine all ingredients except water. Add water only as needed for preferred consistency.
Drizzle dressing over salad ingredients, and serve.