Caesar Salad Dressing, Low Cal Recipe

Step 1

In small saucepan of simmering water, poach tofu for 2 minutes; drain, chop coarsely and let cool. In blender, blend lemon juice, mustard, garlic, anchovy, salt, sugar and pepper. With blender running, gradually add tofu, cheese and oil. Transfer to small jar and refrigerate, covered, for up to 2 days. Makes 1/2 cup.

Per T: about 30 calories; 1 g protein, 3 g fat; 1 g carbohydrate.

Things You'll Need

  • 1/3c Tofu
  • 1 1/2ts Dijon mustard
  • 1ts Anchovy paste, or anchovy
  • 2tb Parmesan cheese, grated
  • 1pn Sugar, pinch
  • 2tb Lemon juice
  • 1ea Garlic clove, minced
  • 1/4ts Salt
  • 1tb Olive oil
  • 1pn Pepper

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