Recipe: Caesar Salad Dressing (using tofu, blender)

CAESAR SALAD DRESSING

1/3 cup tofu
1 1/2 tsp Dijon mustard
2 tbsp lemon juice
1 garlic clove, minced
1 tsp anchovy paste
1/4 tsp salt
1 pinch ground black pepper
1 pinch sugar
2 tbsp grated Parmesan cheese
1 tbsp olive oil

In small saucepan of simmering water, poach tofu for 2 minutes; drain, chop coarsely and let cool.

In blender, blend lemon juice, garlic, anchovy paste, salt, pepper and sugar. 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 tablespoon: about 30 calories; 1 g protein, 3 g fat; 1 g carbohydrate.

Source: Carl Berger