Tofutti Salad

OK I've decided it's officially salad week. It's too hot to use my oven but I'm too cheap to turn on my A/C (before July 1st!!). So what?! Check it out.

I used to make this Tofu Caesar salad once a week. Don't be scurred! I know it sounds crazy to make a Caesar with tofu but what's more crazy is making your own Caesar salad without someone to make the dressing fresh...tableside. Is that so wrong? I don't know why I think it's OK for someone else to make a salad with raw egg and anchovies, but when I am actually in control of the ingredients, I don't want to be responsible. Enter: the fake Caesar salad. It's not so bad! Basically, you use all of the same flavor components. You just use silken tofu instead of raw egg and lots of olive oil. Look. (If I can just sound like a politician for a moment. What is up with that word? Look! It's so condescending.) Look. Just throw all of the ingredients into a blender and call it a day. Your friends will never know. And add some extra protein (grilled shrimp, roasted chicken, seared steak) to make it a main salad and not a side salad. And as I stated yesterday, I'm not going to give exact amounts because I think you really need to make a salad according to your specific tastes. But feel free to follow my guidelines.



Tina's Tofu Caesar Salad

1 - 2 garlic cloves (to taste)
8 ounces silken tofu
3 tablespoons extra virgin olive oil
1/4 cup fresh lemon juice (about the juice of one lemon)
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon salt
Romaine leaves, chopped
1/2 teaspoon freshly ground black pepper
Parmesan cheese
Croutons (optional)


1. In a small food processor, pulse the garlic a few times. Then add the tofu, oil, lemon, mustard, Worcestershire, and salt. Process until smooth.

2. Toss the dressing in a medium bowl with the lettuce. Top with the pepper, freshly grated Parmesan cheese and croutons. Enjoy!

(*Note: Make your own croutons be cutting bread into cubes, coating in olive oil, and toasting in a skillet over medium heat until crispy. Toss with salt.)

(**Note: I 've never used anchovy paste, but I think it could be a good salty element to add to this combo. I'll let you know when/if I try it!)