Tofu Caesar Salad Dressing
From EatingWell: Summer 2003
Lower in fat and cholesterol than traditional Caesar dressings, here we use tofu in place of the eggs and oil.
- 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
- Place tofu, Parmesan, mayonnaise, lemon juice, anchovy paste, Worcestershire sauce and garlic in a food processor or blender and process until smooth.
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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- Ease of Preparation
- Total Time
- 15 minutes or less
- 8 or more
- Main Ingredient
- Vegetarian, soy
- Preparation/ Technique
- Type of Dish
- Salad dressing
- Summer 2003