Cut the tempeh into cubes and fry in olive oil until golden and a bit crisp. Drain on paper towel
Combine the lettuce, sun-dried tomatoes, capers and the tempeh once cooled.
Put all the dressing ingredients in a blender and blitz until smooth. Add water as required to get to your desired consistency.
To serve mix everything together and garnish with 'bacon', 'parmesan' and croutons.