I’m thrilled to have Caesar salad again! (I’m still waiting for the perfect vegan Parmesan cheese to hit the shelves . . . but this salad is still delicious without it). This recipe makes about 2-1/2 cups, so feel free to halve it. I just didn’t want to have 1/2 a box of silk tofu leftover and forgotten in the fridge. I even used 6 hearts of romaine and still had a lot of dressing left!
INGREDIENTS:
2 cloves garlic, cut into pieces
12-oz pkg. firm silken tofu
3 Tbs lemon juice
1/8 C olive oil
2 Tbs capers
4 tsp caper juice/brine
1/2 tsp mustard powder
Dash of sugar
Salt and pepper
6 Romaine hearts, chopped
Croutons
DIRECTIONS:
Combine all of the dressing ingredients in a food processor, and process until smooth. Use enough dressing to just coat the romaine and serve with croutons. It’s that easy! Enjoy!
- 2 cloves garlic, cut into pieces
- 12-oz pkg. firm silken tofu
- 3 Tbs lemon juice
- ⅛ C olive oil
- 2 Tbs capers
- 4 tsp caper juice/brine
- ½ tsp mustard powder
- Dash of sugar
- Salt and pepper
- 6 Romaine hearts, chopped
- Croutons
- Combine all of the dressing ingredients in a food processor, and process until smooth. Use enough dressing to just coat the romaine and serve with croutons. It's that easy! Enjoy!
