This is adapted from the classic Caesar dressing, but without the oil and egg. Instead, tofu
thinned with chicken broth serves as the base of the dressing. It is also good as a salad
dressing for greens.
Makes 4 Servings
24 broccoli spears, trimmed
3 ounces soft tofu
1/4 cup chicken or vegetable broth
2 anchovy fillets
1 garlic clove
1 teaspoon Dijon-style mustard
1 teaspoon fresh lemon juice
In large pot of boiling water, cook broccoli just until tender, about 4 minutes; drain in
colander. Rinse under cold running water 1 minute; drain well.
In food processor or blender, combine tofu, broth, anchovies, garlic, mustard and
juice; puree until smooth.
To serve, on each of 4 plates arrange 6 broccoli spears; spoon one-fourth of the
dressing on each plate.
EACH SERVING PROVIDES: 3 Vegetables, 1/4 Protein, 5 Optional Calories
PER SERVING: 68 Calories, 7 g Protein, 2 g Fat, 10 g Carbohydrate, 220 mg Sodium, 1 mg
Cholesterol, 5 g Dietary Fiber