I love Classic Caesar Salad, but I don’t love how heavy the traditional version is with all of the cheese, eggs and oil. This recipe is fantastic, using firm tofu and much less oil to recreate that creaminess. With this version you can eat to your hearts content which is how salad should be!!
I know many of you may balk at using Tofu as it has received some negative press lately but I really feel it is unwarranted. Use Organic Tofu in all of your recipes to avoid any GMO grown soy and you will have no issue with Tofu in it’s plain form. I am definitely not an advocate for all of the soy based meat replacement products as these contain so many fillers and thickeners…not really being food at all. There are some of you that have an allergy or sensitivity to soy so if that is the case you can use unhulled Hemp Seeds of equal measure to replace the Tofu in the recipe.
I have used this dressing in place of Mayonnaise in Veggie Burgers and Sandwiches as it tastes exactly like an Aioli. As this dressing sits in the refrigerator it thickens very nicely and is spreadable like a traditional Mayonnaise. When you are needing it for Salad just thin with a bit of water or fresh Lemon Juice. It will keep for a couple weeks refrigerated, if it lasts that long!
CAESAR SALAD DRESSING – Adapted from Refesh by Ruth Tal
2 Tbsp. Capers
1 head Roasted Garlic or 2 Cloves fresh
3 Tbsp. Fresh Lemon Juice
3/4 cup Firm Organic Tofu
3 Tsp. Dijon Mustard
1 Tbsp. Apple Cidar Vingar
1 Tsp. Sea Salt
1 Tsp. Black Pepper
1/4 Cup Olive Oil
1/4 Cup Water
Blend all ingredients in a blender, preferably a Vitamix or high speed blender, until smooth. Thin if needed. I prefer Roasted Garlic over fresh as the flavor is not so over powering, but use whatever type you prefer! Toss with your favorite greens or drizzle over Roasted Veggies 😉
Love Jennifer xoxo