Cut the head of lettuce into quarters through the root. Leave the root intact to ensure that the lettuce won’t fall apart during grilling.
Brush the lettuce and tomato quarters with the oil.
Turn your grill to medium-high, or heat a grill pan on the stovetop over medium-high heat. Place the tempeh bacon, on the grill for about 5 minutes per side, or until it begins to brown and crisp.
Place the tomatoes and lettuce wedges on the grill, cut side down. Grill for about two minutes, or until grill marks appear. Flip the pieces so that the other cut side is down, and grill for about two more minutes.
Place the lettuce wedges on plates with the tomato wedges. Crumble the tempeh bacon over the salads. Drizzle on the dressing, and top with the scallions and vegan cheese, if using.