For the tofu croutons:
1 package extra-firm tofu, cut into 1-inch cubes
4 tablespoons creamy Italian dressing
1 cup cornmeal
1 tablespoon minced fresh parsley

For the flan:
1 cup toasted pine nuts
1 cup silken tofu
1 egg white
½ cup roasted red pepper, diced
Dash each of thyme, oregano, salt, and pepper
Leaves from 1 head baby red romaine lettuce
Creamy Italian dressing

To make croutons:
Marinate tofu cubes in the dressing for about 1 hour. Combine the cornmeal and parsley in a bowl. Roll the marinated tofu in the cornmeal mix until well coated. Spray a baking sheet with nonstick spray. Preheat the oven to 350°F. Place cubes on tray and bake until light golden brown, approximately 10 minutes.

To make the flan:
Preheat oven to 350°F. Combine the pine nuts, silken tofu, and egg white in a food processor and purée until smooth. Fold peppers into mixture and adjust seasoning. Spray four 2-ounce molds with nonstick cooking spray. Pour mixture into molds.

Place the molds in a baking pan with sides at least 2 inches high. Add enough water to the baking pan to reach half way up the sides of the molds. Bake flans in this water bath for 5-7 minutes, or until set. Remove baking pan from oven and take molds out of the pan. Allow flans to stand until cooled slightly but still warm.

To serve:
Place leaves of red romaine on bottom of 4 plates. Place one flan in middle of each plate and garnish with crispy tofu croutons. Drizzle the creamy Italian dressing around the plate. Serve while flan is still warm.