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
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
MsgID: 3158890
Shared by: Betsy at Recipelink.com
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Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Old and New - August 2016 Daily ...
Board: Daily Recipe Swap at Recipelink.com
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