Tofu Caesar Salad Dressing

This tofu Caesar salad dressing gets its creamy body from blended silken tofu standing in for the traditional egg yolk and excess olive oil. The result is a dressing nobody would pick out as lighter, with all the salty-tangy backbone of the original.

The quick poach in simmering water is unusual but worth doing. It firms the silken tofu just enough to blend smoothly without splitting, while also taking the slightly raw soybean note off the finished dressing.

Anchovy paste isn’t optional here. It provides the umami depth that defines a real Caesar dressing. If raw anchovy fillet feels intimidating, the paste tube version is far more user-friendly and stores forever in the fridge once opened.

Blending the wet ingredients first, then drizzling in the tofu and oil last, builds an emulsion the same way a traditional Caesar does. Reverse the order and you’ll end up with a thinner, watery dressing that doesn’t cling to romaine leaves.

Chef Tips

• Use only silken tofu, not firm or extra-firm. Other styles won’t blend smooth enough and will leave a grainy texture.
• Grate the parmesan from a block. Pre-grated cheese has anti-caking starches that prevent it from emulsifying cleanly into the dressing.
• Adjust the lemon to taste at the end. Tofu mellows acidity, so you may need an extra teaspoon of lemon juice for proper Caesar zing.
• Use within 2 days for peak texture. The tofu base separates faster than mayo-based dressings.

Variations

• Add a teaspoon of capers for a briny pop that intensifies the savory notes.
• Stir in 1 tablespoon of nutritional yeast and skip the parmesan for a vegan-friendly version (omit anchovy too).
• Whisk in a teaspoon of Worcestershire sauce for a deeper, richer Caesar flavor.