Tofu Caesar Dressing Recipes

CAESAR TOFU SALAD

Steps:

• In a food processor, pure the garlic, anchovies, olives and mustard. Add the tofu and lemon juice. With machine running, drizzle in the olive oil and season.
• Toss with dressing and serve on chilled oval plates. Garnish with cracked black pepper and optional pizza flavored goldfish.
• Beverage: Iced black tea

NO GUILT CAESAR SALAD AND DRESSING

Steps:

• Starting on the lowest speed, chop the cheese cubes in a blender until it settles into the bottom of the carafe, gradually increasing the speed. Add the garlic and chop until minced.
• Add the mustard, white wine vinegar, Worcestershire sauce, salt, pepper, and tofu to the blender and blend until smooth. While the blender is running, drizzle the olive oil down the middle of the vortex that has formed. Keep adding oil until the mixture reaches salad dressing consistency - you may not use all of the oil.
• Store in an airtight container in the fridge for up to 1 week.
• Heat oven to 350ºF. Cut the bread into 3/4-inch cubes and spread on a half-sheet pan. Bake until thoroughly dry but not brown, 10 to 12 minutes.
• Combine the garlic and the salt in a mortar and mash with the pestle to make a paste. Add the oil to the paste and mash to combine. Pour the oil through a fine-mesh sieve into a 12-inch saute pan. Place the pan over medium heat. Add the croutons and saute, tossing constantly until the oil is absorbed and the croutons turn gold, approximately 5 minutes. Set aside.
• In a very large bowl, tear the lettuce and toss, using tongs, with the dressing. Toss in the Parmesan cheese and serve topped with croutons.

NO GUILT CAESAR

Steps:

• Starting on the lowest speed, chop the cheese cubes in the blender jar until it settles into the bottom of the jar, gradually increasing the speed. Add the garlic down the chute and chop until minced.
• Next, add the mustard, white wine vinegar, Worcestershire sauce, salt and pepper, and tofu to the blender and blend until smooth. While the blender is running, drizzle olive oil down the middle of the vortex that has formed. Add more or less of the olive oil and blend until it reaches salad dressing consistency.

TOFU CAESAR DRESSING

Steps:

• In a blender or food processor combine tofu, lemon zest and juice, garlic, water, Worcestershire sauce, Parmesan cheese, salt and pepper. Puree until smooth. If the consistency is too thick, add more water.

VEGAN CAESAR DRESSING - NO OIL

Steps:

• Put all ingredients in the blender container and process at high speed for 1 minute or until well blended and creamy smooth.
• Transfer dressing to a storage container and store in the refrigerator for 7 days. If it lasts that long! We eat it up pretty quickly around here.

BLACKENED TOFU CAESAR SALAD

Steps:

• Marinate the tofu in the soy sauce in a shallow dish, making sure to cover the tofu as much as possible. Let sit for at least 10 minutes, then cube and toss with the spices until well coated. Heat the oil in a skillet, preferably cast-iron, over medium heat. When the oil is hot and shimmering, add the tofu and cook, stirring often, until crispy and golden. Set aside.
• While the tofu is marinating, make the dressing. Place all ingredients in a blender and puree until creamy. Taste, adjusting as desired. For more cheezy flavor, add in more nutritional yeast. For more brine, add in more caper brine and for more lemony/bright flavor, more lemon juice.
• Place the torn kale leaves in a large bowl and add the dressing. Massage into the greens, tossing well to fully coat. Add in the toasted bread crumbs, parm (if using) and tofu cubes. Toss well, the divide onto 4 plates and top with fried capers, if using.

CREAMY TOFU DRESSING

Steps:

• Place the tofu, vinegar, garlic, shallot, mustard, herbs into food processor with metal blade and blend till pureed.
• Combine the water to prcessor while machine is still running, follow with the oil salt and pepper.
• Serve immediately on your favorite salad or grilled meat.