Caesar Salad Dressing, Low Cal
- Ready In:
- 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.
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