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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.
- In small saucepan of simmering water, poach tofu for 2 minutes; drain, chop coarsely and let cool.
- In blender, blend lemon juice, mustard, garlic, anchovy, salt, sugar and pepper.
- With blender running, gradually add tofu, cheese and oil.
- Transfer to small jar and refrigerate covered, for up to 2 days.
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.
wasnt good at all
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!