Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
In a small food processor, pulse the rice cereal with the salt and paprika until finely ground. Remove to a shallow bowl or plate.
In another shallow bowl, combine the Dijon and yogurt. Season with salt.
Working one by one, carefully coat the tofu in the yogurt mixture. Dredge the marinated tofu in the rice mixture, pressing down until fully coated, and shaking off any excess. Arrange the tofu in an even layer on the baking sheet.
Bake in the oven until golden and crispy, 15 to 20 minutes. Allow to cool on the tray until safe to touch, then slice each piece in half lengthwise so you have two strips.
Meanwhile assemble the salad: arrange the romaine, kale, radishes, sugar snap peas beets and carrots on a large serving platter or salad bowl.
In a small mixing bowl or cup measure, make the dressing: whisk together the yogurt, lemon juice, olive oil, Dijon, maple syrup, poppy seeds and ½ teaspoon salt until smooth. Taste for seasoning and add salt as necessary.
Arrange the crispy baked tofu on top of the salad. Serve alongside the creamy lemon poppy dressing.
