Tofu Caesar Salad Dressing
A low fat Caesar salad dressing.
Yield
8 servingsPrep
10 minCook
2 minReady
12 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
silken tofu
|
*
|
| 2 | tablespoons |
lemon juice
|
|
| 1 ½ | teaspoons |
dijon mustard
|
|
| 1 | each |
garlic cloves
minced |
|
| 1 | teaspoon |
anchovy paste
or 1 anchovy |
*
|
| ¼ | teaspoon |
salt
|
|
| 2 | tablespoons |
Parmesan cheese
grated |
|
| 1 | tablespoon |
olive oil
|
|
| 1 | pinch |
sugar
pinch |
*
|
| 1 | pinch |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
silken tofu
|
*
|
| 3E+1 | ml |
lemon juice
|
|
| 7.5 | ml |
dijon mustard
|
|
| 1 | each |
garlic cloves
minced |
|
| 5 | ml |
anchovy paste
or 1 anchovy |
*
|
| 1.3 | ml |
salt
|
|
| 3E+1 | ml |
Parmesan cheese
grated |
|
| 15 | ml |
olive oil
|
|
| 1 | pinch |
sugar
pinch |
*
|
| 1 | pinch |
black pepper
|
*
|
Directions
In small saucepan of simmering water, poach tofu for 2 minutes.
Drain, chop coarsely and let cool.
In blender, blend lemon juice, mustard, garlic, anchovy, salt, sugar and pepper.
With blender running, gradually add tofu, cheese and oil.
Transfer to small jar and refrigerate, covered, for up to 2 days.
