Most creamy Caesar dressings get that consistency from, well, cream, sour cream or mayo. This recipe gets it from tofu, which is almost 100 percent protein and is essentially fat-free.
NO GUILT CAESAR SALAD AND DRESSING
- 8 ounces day-old Italian bread (approximately half a loaf)
- 3 cloves garlic (mashed)
- 1/2 teaspoon kosher salt
- 4 tablespoons extra-virgin olive oil
- 4 heads romaine lettuce hearts (approximately 1 pound)
- 1/2 cup No Guilt Caesar Dressing (see below)
- 2 ounces Parmesan cheese (freshly grated)
- Yield: 1 cup
- 2 ounces Parmesan Cheese (cut into ¼ cubes)
- 2 cloves garlic
- 2 tablespoons Dijon mustard
- 1 1/2 teaspoons white wine vinegar
- 1 1/2 teaspoons Worcestershire sauce
- Pinch kosher salt
- Pinch freshly ground black pepper
- 8 ounces silken soft tofu
- 6 tablespoons extra-virgin olive oil
- Heat the oven to 350 degrees F. Cut the bread into .75-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 sauté pan. Place the pan over medium heat. Add the croutons and sauté, 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.
TO MAKE THE DRESSING
- Starting on the lowest speed, chop the cheese cubes in a blender 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.
- Store in an airtight container in the fridge for up to a week.