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2 garlic cloves, or 1 1/2 tsp bottled chopped garlic
1/2 300-g pkg soft or silken tofu
2 tbsp freshly squeezed lemon juice
2 tbsp water
1 tbsp olive oil
1 1/2 to 2 tsp anchovy paste, or 2 anchovy fillets, chopped
1 tsp Worcestershire sauce
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp dry mustard powder
2 tbsp freshly grated parmesan
Mince garlic and place in a blender or food processor. Add tofu, lemon juice, water, olive oil, anchovy paste, Worcestershire, salt, pepper and dry mustard. Whirl, occasionally scraping down sides, until smooth. Add Parmesan and whirl just until mixed.
Toss with chopped romaine lettuce. Dressing will keep well, covered and refrigerated, 2 days.
Calories 18, Protein 0.9g, Carbohydrates 0.5g, Fat 1.4g, Sodium 68mg.
Creamy caesar made with tofu? You bet! Once it's whipped in the blender with the usual caesar dressing ingredients, it tastes just like the real deal. Use good-quality freshly grated Parmesan cheese for maximum flavour.
Whisk 4 minced garlic cloves with 2 tbsp (30 mL) olive oil, 2 tbsp (30 mL) chicken broth or water, 2 tbsp (30 mL) freshly squeezed lemon juice, 1/4 tsp (1 mL) anchovy paste and a dash each of Worcestershire and Tabasco sauces. Stir in 2 tbsp (30 mL) freshly grated Parmesan cheese. Taste and add pinches of salt and ground black pepper, if needed.