Nutrition
Ingredients
- 1 package Extra Firm Silken Tofu Mori-Nu 12.3oz package
- 1/2 cup water
- 1 1/2 tbsp Miso Paste I used Mellow White Miso
- 2 tsp Dijon mustard
- 2 tbsp nutritional yeast
- 1 tsp soy sauce reduced sodium
- 1 lemon, juiced ~2 tablespoons of lemon juice
- 2 tsp Worcestershire Sauce
- 1/4 tsp salt
- 1/2 tsp black pepper
- 1 clove garlic finely minced
- 1 sheet Nori (Seaweed) you could also use Nori chips
Instructions
- In a high powered blender, blend everything (except for the Nori sheet and minced garlic) until very smooth
- Crumble the Nori sheet into small pieces. Whisk in nori and minced garlic into dressing.
Equipment
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I know this recipe has a ton of ingredients, but I think it gets really close to a Caesar Dressing! The high protein-ness of this dressing comes from silken tofu, which is the base of our dressing. If you haven’t tried making homemade salad dressings with silken tofu yet, it’s an absolute game changer for hitting your macros! Typically salad dressing contains virtually no protein which means you have to really limit how much you use if you have a calorie and protein target you’re trying to hit. Or you have to use watered down low calorie dressings – not that there’s anything wrong with those; I just really like a good creamy salad dressing!
This is a very quick salad dressing to whip up, and will make enough for 4 days worth of salads! I have a High Protein Caesar Salad recipe that works really well with the flavors of this dressing (maybe you came here from that recipe)! I think this dressing would also work really well on a standard Caesar salad with romaine lettuce, croutons and vegan parm!
Ingredients
- Extra Firm Silken Tofu – if you’re new to silken tofu, there are two types you can buy – refrigerated and shelf-stable. The refrigerated type of silken tofu can be found near the other tofus in the grocery store. The shelf-stable type can usually be found in the International Food aisle, or at least this is where it is at most grocery stores in the US. You could also buy it at an Asian Market or online! The shelf-stable variety comes in a few different firmness levels. I prefer Extra Firm Silken Tofu, because it is slightly over 60% protein on a calorie basis.
- Miso Paste – I used Mellow White Miso Paste for this recipe. This adds a really great salty, tangy and savory flavor. If you haven’t used miso paste before, it’s a traditional Japanese seasoning made from fermented soy beans!
- Dijon Mustard – I used Dijon Mustard for this recipe, but yellow mustard would also work.
- Nutritional Yeast – also known as Nooch! Nutritional Yeast is a shelf-stable ingredient frequently used in vegan cooking that adds a nice savory and cheesy flavor! It also has a surprising amount of protein! You can find Nooch at most grocery stores and also purchase it online!
- Soy Sauce – I used reduced sodium soy sauce for this. Coconut Aminos are also a great option, especially if you’re gluten-free!
- Lemon juice – I used the juice of one lemon. You can also you lemon juice in a bottle if you don’t have fresh. This would be about 2 tablespoons of lemon juice.
- Worcestershire Sauce – I really like the flavor this adds, but make you sure you check the ingredients – many brands use anchovies, so make sure you choose a vegan one!
- Salt – adjust to taste.
- Black pepper – adjust to taste. I’m very sensitive to black pepper so feel free to add more!
- Garlic – I used a fresh garlic clove that I finely minced. You could also use pre-minced garlic from a jar. If you don’t have either option, add a bit of garlic powder instead!
- Nori (Seaweed) – this ingredient is very important since Caesar dressing typically has an anchovy flavor; this makes up for that! You could also use Nori Chips; I personally love snacking on those so we always have them around.
Instructions
- In a high powered blender, blend everything (except for the Nori and minced garlic) – this includes extra firm silken tofu, water, miso paste, mustard, nutritional yeast, soy sauce, lemon juice, Worcestershire Sauce, salt and black pepper. This should come out very smooth and creamy.
- Peel and mince the clove of garlic. I mince it very finely so that I get some in every bite!
- Crumble the Nori sheet into small pieces (you can do this by hand). Whisk the crumbled nori and minced garlic into the salad dressing!
Silly Little Haiku
High Protein Caesar
You don’t need the anchovies
Silken Tofu rocks
Author
Protein Deficient Vegan
