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Heat a skillet over medium heat and spray with oil. Cut the tempeh strips in half and add to the skillet. Cook until browned on both sides (approx. 3 minutes per side). Remove from the skillet and set aside.
Prepare the Caesar dressing and set aside.
Cut the rolls in half (lengthwise) and spread some vegan butter on each side. Sprinkle with garlic powder and a tiny bit of garlic salt. Toast until browned.
While the rolls are toasting, add the romaine & some of the dressing to a bowl. Toss until coated.
To assemble, spread some dressing on one half of each roll. Top with the salad, tempeh and a sprinkle of vegan parmesan. Cut in half and serve.