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Preheat the oven to 450°F. Roast onions on a baking sheet until tender and golden brown, 10 to 15 minutes; let cool.
In a blender, purée onions, tofu, 2 tablespoons almonds, tamari, vinegar and 2 to 3 tablespoons water until very smooth. In a large bowl, toss plums, radicchio, lettuce, carrots, radishes, remaining almonds and dressing, and then serve.