Caesar Salad Dressing, Low Cal

Made This Recipe? Add Your Photo

Total Time
10 mins
5 mins

Much to my joy, I adopted this recipe last year! After making this, the only change I made was to note, soft-silken tofu works very well! Next time I will try the firm.

Skip to Next Recipe




  1. In small saucepan of simmering water, poach tofu for 2 minutes; drain, chop coarsely and let cool.
  2. In blender, blend lemon juice, mustard, garlic, anchovy, salt, sugar and pepper.
  3. With blender running, gradually add tofu, cheese and oil.
  4. Transfer to small jar and refrigerate covered, for up to 2 days.
Most Helpful

5 5

WOW I thought this recipe was great! I substituted 1/3 c mayo for the tofu (which I didn't have) and I know it makes it less than lo-cal, but it was fantastic. Best I've ever had! Thanks for sharing.

1 5

wasnt good at all

5 5

This was surprisingly good. I would use a softer tofu next time as my dressing was not smooth. I used a bit less lemon juice as suggested by another reviewer. Great flavor!