Tofu Caesar Salad Dressing

Preparation info

  • Difficulty


  • Makes about

    1¾ cups

Appears in

Cooking One on One

Cooking One on One

By John Ash

Published 2004

  • About

I like this as much as the traditional Caesar dressing—honestly! If you don’t tell, no one will know the difference. It’s best made a day or two in advance so that the flavors can marry. It keeps refrigerated and covered for up to 2 weeks, so I often make a double batch. That way, I have it ready to top romaine lettuce hearts garnished with whatever other crunchy vegetable or sprouts I have on hand.


  • 6 ounces silken tofu (½ traditional block)
  • 2 teaspoons chopped fresh garlic
  • ½ cup freshly grated Parmesan cheese
  • 1 tablespoon Dijon mustard
  • 6 to 8 anchovy fillets packed in oil, drained
  • 2 teaspoons white wine or cider vinegar
  • 1 tablespoon or so fresh lemon juice
  • 1 tablespoon finely grated lemon zest
  • ¼ cup homemade vegetable or chicken stock or your favorite canned broth, or water
  • tablespoons olive oil
  • Salt and freshly ground pepper to taste


COMBINE ALL THE ingredients in a blender and blend until smooth. Taste and season with additional salt, pepper, lemon juice, or anchovy, if you think it needs it. It’s a good idea to let the flavors develop for a while before you decide it needs stronger seasoning.