Powerhouse probiotic tempeh is made from cooked and fermented soybeans and has a distinctive tang. But the yogurt is a probiotic, too, so if the fam aren't tempeh fans, you can swap in protein-rich chickpeas or quartered hard-boiled eggs.
Preheat oven to 425°F. Toss together tempeh, oil, coriander, 1 grated garlic clove, and 1/2 tsp. of the salt on a large rimmed baking sheet; spread in an even layer. Bake, flipping once halfway through, until golden brown, about 15 minutes.
Stir together yogurt, lemon juice, anchovy paste, if desired, 1/4 cup of the Parmesan, the remaining garlic clove, and the remaining 1/4 tsp. salt in a small bowl until combined.
Toss lettuce, tomatoes, tempeh, and yogurt mixture in a large bowl until evenly coated. Divide evenly among four plates; sprinkle with pepitas and remaining 1/4 cup Parmesan.