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Tofu Caesar Salad Dressing

Summer 2003

Your rating: None Average: 5 (2 votes)

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



READER'S COMMENT:
"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...
Tofu Caesar Salad Dressing

Makes: About 1/2 cup

Active Time:

Total Time:

Ingredients

  • 1/4 cup silken tofu
  • 3 tablespoons freshly grated Parmesan cheese
  • 2 tablespoons reduced-fat mayonnaise, or soy mayonnaise
  • 2 tablespoons lemon juice
  • 1/2 teaspoon anchovy paste
  • 1/4 teaspoon Worcestershire sauce
  • 1 garlic garlic clove, minced

Preparation

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

Nutrition

Per tablespoon: 29 calories; 2 g fat (0 g sat, 0 g mono); 4 mg cholesterol; 1 g carbohydrates; 1 g protein; 0 g fiber; 112 mg sodium; 10 mg potassium.

Exchanges: 1/2 fat


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Recipe Categories

Type of Dish
Salad dressing
Ethnic/Regional
American
Ease of Preparation
Easy
Total Time
15 minutes or less
Servings
8 or more
Main Ingredient
Vegetarian, soy
Preparation/ Technique
No-cook
Meal/Course
Lunch
Dinner

Publication
Summer 2003
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