Tofu Caesar Dressing Food

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.

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

KALE CAESAR SALAD WITH TOFU CROUTONS & KALAMATA CAESAR DRESSING

Steps:

• Make the tofu croutons. Remove the block of tofu from its packaging and drain the water. Press the tofu by laying a half dozen or so paper towels on a dinner plate and placing the tofu on top. Add a couple more paper towels and top with 4 or 5 more dinner plates. Let sit for 20-30 minutes, checking occasionally to move the plates if they're off balance. Or, much easier, use a tofu press!
• Set the tofu on a cutting board and cut it into crouton-size pieces, about 3/4-inch big.
• Heat the grapeseed oil in a large skillet over medium-high heat. On a large plate or in a shallow baking dish, combine the corn starch, garlic powder, and salt with a fork. Working in batches, dredge the tofu in the corn starch mixture, turning to coat evenly. Carefully add tofu to hot oil in skillet. Cook on medium-high for about 10 minutes, turning occasionally to brown most sides. Remove tofu from pan and place on several paper towels, blotting to remove excess oil.
• Make the dressing. To a food processor or high-power blender, add the olives, garlic, lemon juice, Dijon mustard, vinegar, Worchestershire sauce, and pepper. Pulse until smooth, about 30 seconds. Drizzle in the olive oil and blend until smooth and creamy, about 15-20 seconds more.
• Prepare the salad. Add the kale to a large bowl and drizzle the dressing over the top. Toss well to coat all of the leaves. Top with the tofu croutons and a few shavings of Parmesan cheese, if desired. Serve with additional lemon wedges to squeeze over the top.

TOFU CAESAR DRESSING

Steps:

• in a blender or food processor, puree together tofu, mayonnaise, lemon juice, anchovy paste, mustard and black pepper until smooth. stir in garlic.
• Make Ahead: refrigerate in airtight container for up to 5 days.

TOFU "CAESAR" DRESSING

Steps:

• In a blender or food processor combine all ingredients, puree until smooth.