Lower in fat and cholesterol than traditional Caesar dressings, here we use tofu in place of the eggs and oil.

Patsy Jamieson
Source: EatingWell Magazine, Summer 2003


Recipe Summary

10 mins


Ingredient Checklist


Instructions Checklist
  • Place tofu, Parmesan, mayonnaise, lemon juice, anchovy paste, Worcestershire sauce and garlic in a food processor or blender and process until smooth.


Nutrition Facts

27 calories; protein 1.3g 3% DV; carbohydrates 1.8g 1% DV; exchange other carbs; dietary fiber 0.1g 1% DV; sugars 0.3g; fat 1.7g 3% DV; saturated fat 0.4g 2% DV; cholesterol 3.5mg 1% DV; vitamin a iu 26.6IU 1% DV; vitamin c 1.6mg 3% DV; folate 1.1mcg; calcium 17.6mg 2% DV; ironmg; magnesium 1.1mg; potassium 11.1mg; sodium 125.3mg 5% DV; thiaminmg.

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I triple this recipe we use it so much. We mix it with cooked chicken for a salad use it as dressing and my kids love to dip veggies in it. Read More
Rating: 5 stars
I have made this dressing many times over the past few years and loved it! Recently I have substituted fat-free Greek yogurt for the tofu and love this version as well. This dressing taste so good my family and friends find it hard to believe it is a healthy version. Thank you Eating Well for delicious and healthy recipes. BJ Read More