Tofu Caesar Salad Dressing

Name: Tofu Caesar Salad Dressing
Yield: Makes about 1¾ cups
Ingredients: Salt and freshly ground pepper to taste; Salt and freshly ground pepper to taste; 1½ tablespoons olive oil; ¼ cup homemade vegetable or chicken stock or your favorite canned broth, or water; ¼ cup homemade vegetable or chicken stock or your favorite canned broth, or water; ¼ cup homemade vegetable or chicken stock or your favorite canned broth, or water; ¼ cup homemade vegetable or chicken stock or your favorite canned broth, or water; 1 tablespoon or so fresh lemon juice; 1 tablespoon finely grated lemon zest; 2 teaspoons white wine or cider vinegar; 2 teaspoons white wine or cider vinegar; 1 tablespoon Dijon mustard; 6 to 8 anchovy fillets packed in oil, drained; 2 teaspoons chopped fresh garlic; ½ cup freshly grated Parmesan cheese; 6 ounces silken tofu (½ traditional block)

Preparation info

Makes about
1¾ cups

Difficulty
Easy

Appears in

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.

Ingredients

Garnish
Gluten-free

Ingredients

Method