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Make the caesar dressing by blending the tofu, capers, mustard, apple cider vinegar, nutritional yeast, and soy milk until smooth. Season with salt to taste.
Make the batter by mixing the plain flour, corn flour, smoked paprika, and salt. Add water until you have a thick consistency.
Assemble the salad by tossing the chopped iceberg lettuce, kale, and pumpkin seeds.
Bread the medium firm tofu by coating it in the batter and then the panko breadcrumbs.
Toast the baguette.
Assemble the sandwich by spreading the caesar dressing on the toasted baguette, adding the crispy tofu, and topping with the salad.