Begin by making the shiitake bacon. Whisk together the tamari, vinegar, oil, maple syrup, and paprika in a shallow glass dish or bowl. Add the mushrooms and stir gently until evenly coated in the marinade. Transfer the mushrooms to the fridge. Allow them to marinate for at least 1 hour and up to 48 hours.
Preheat your oven to 350°F / 175°C. Line one large or two small baking sheets with parchment paper.
Drain the mushrooms in a colander and arrange them on the baking sheet in a single layer. Bake for 10 minutes, then stir the mushrooms on the sheet and bake for 15 minutes more.
Stir the mushrooms again, increase the heat to 375°F / 190°C, then bake for 5-10 minutes more, or until the mushrooms are darkened, chewy, and crispy at the edges. Remove the mushroom bacon from the oven and transfer to a plate to cool.
After you put the shiitake bacon into the oven, prepare the quinoa. Rinse the quinoa through a fine sieve. Transfer it, along with 1 1/3 cups water, to a medium sized saucepan. Bring the water to a boil, then reduce the heat to low. Cover and simmer for 13 minutes, or until the water has been absorbed. Remove the quinoa from heat, fluff it with a fork, re-cover, and allow it to come to room temperature.
To prepare the dressing, blend all of the dressing ingredients together in a powerful blender.
To prepare the salad, toss the chopped romaine, tomatoes, cooked quinoa, and shiitake bacon together. Add the dressing and mix again, well. Enjoy!
Notes
*If you like (and have time) you can also oven quarter and then roast the tomatoes at 400F for 30 minutes, or until they're browning at the edges and very tender.