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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 Recipe

Makes: About 1/2 cup

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight |

View Our Nutrition Guidelines »

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

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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
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
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

Season
Spring
Summer
Fall
Winter
Style/Theme
Quick (total 30 min. or less)
Vegetarian
Publication
Summer 2003
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