Would you like to have cholesterol free caesar salad dressing? If you have cholesterol problem, egg allergies or simply want to have healthier option, this dressing is perfect for you.
This is a great creamy and cheesy dressing with full of goodness. Protein rich and gut friendly probiotics kick – and of course, yummy! Plus it is always great to make your own dressing since most of store bought dressings contain lots of nasty staff! I have a few version of tofu mayonnaise or tofu dressing recipes.
I teach my students how to make one of them in my cooking classes. The tofu mayo is used to make a salad nori roll and it’s very popular. Even those who aren’t vegetarian enjoy my tofu mayo which is a fabulous thing!
The difference between mayo and this recipe? I normally use firm tofu to get a thick texture but this time I used silken tofu to create a “runny” dressing like texture.
I also added white miso to create a “cheesy” flavour so we don’t need to add shaved parmesan on top.
- 200g silken tofu
- 1/2 tsp sea salt
- 1 tsp rice vinegar
- 2 tsp white miso
- pepper to taste
- 2 tbsp neutral oil
- Place all the ingredients in a food processor and process until smooth
- Add pinch of salt if you need
Just add cos lettuce and eggs to complete the dish. I also mix crushed almonds into my Caesar Salad instead of croutons, YUM!! Healthy and gluten free! What do you put in your Caesar salad? Preferably use the dressing within three days but it can last up to a week.
It depends on how fresh the tofu is.
If the tofu’s expiry date is in a week, then this recipe will last a week.
If you would like to know more recipes using tofu, you can grub my first cook book “Cooking with soy“!!