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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:

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

Total Time
15 minutes or less
Servings
8 or more
Main Ingredient
Vegetarian, soy
Preparation/ Technique
No-cook
Meal/Course
Lunch
Dinner

Type of Dish
Salad dressing
Ethnic/Regional
American
Ease of Preparation
Easy
Publication
Summer 2003
20 minute dinner recipes
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