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To make the dressing, combine tofu, soy milk, ginger, soy sauce, miso and mustard in a blender or food processor. Process just until smooth and creamy.
Transfer to a bowl and stir in the cilantro and green onion. Cover and refrigerate for at least 1 hour.
In a small bowl, toss the avocado slices in the lemon juice to prevent browning. Set aside.
In a large bowl, combine the lettuces, red and green onions, and cilantro and toss to mix.
Add ⅔ of the dressing and toss lightly to coat.
Divide the salad among individual plates. Arrange 2 avocado slices on top of each portion in a crisscross pattern.
Top each avocado cross with a drizzle of the remaining dressing. Serve immediately.