Lowfat creamy dressings rarely taste delicious, especially when they’re made with corn syrup and wacky gums. When blended, soft or silken tofu makes for an excellent non-dairy, lowfat ingredient that adds creaminess to any dressing or even a fruit smoothie.
The only problem is most packaged tofu you find in the grocery store tastes like bland sponge. If you’re lucky enough to live in the SF Bay Area, however, you can get your hands on the quality stuff — specifically, Hodo Soy Beanery’s Nama Yuba, a creamy, burrata-like soy cheese made from the fat and proteins that rise to the top of heated soy bean milk.
I was browsing through the Whole Foods iPhone app recently, and noticed a recipe for lowfat Caesar dressing made with tofu. After giving it a whirl, I have to say it does NOT taste like Caesar — more like a tangy garlic dressing, which was still yummy. With the addition of a couple anchovies, I think this could be a dressing Julius would be proud of.
tofu caesar dressing
et tu tofu?
2/3 cup (about 5 ounces) firm silken tofu (or the good stuff, if you’ve got it!)
2 tablespoons water
1/4 cup lemon juice
2 tablespoons light soy or chickpea miso (I used white miso and cut down to 1 tablespoon)
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
1 clove of garlic
2 anchovies (packed in oil)
Ground black pepper, to taste
Put all ingredients into a blender and purée until smooth. Makes about 1 cup.