Caesar Salad Dressing

Yields:	8 servings
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1/3	cup	tofu
2	tablespoons	lemon juice
1 1/2	teaspoons	dijon mustard
1	each	garlic clove	minced
1	teaspoon	anchovy paste	or 1 anchovy
1/4	teaspoon	salt
2	tablespoons	parmesan, parmigiano-reggiano cheese, grated	grated
1	tablespoon	olive oil
1	pinch	sugar	pinch
1	pinch	black pepper

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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The whole family was very happy with this recipe they have been talking about it for weeks now, its probably time to cook it again! THANK YOU!!

Reviewed by MelissaS