This is a delicious salad dressing that does not taste low-fat. My favorite way to serve is generously coated on curly kale. It also makes a great dip for chips or vegetables.
Compare calories to a traditional dressing:
|1/4 cup serving||Calories||Fat||Sodium||Carbohydrate||Protein|
One way I absolutely love to prepare kale salad is to lay the kale on a sheet pan and give it a light spray with oil. I place it under the broiler for about 4 minutes until it just starts to crisp around the edges (see photo below). This charred kale with the tofu caesar dressing is really amazing.
1 cup (8 oz) soft or silken tofu
1/4 cup grated parmesan (I use grated parmesan cheese from Trader Joe’s)
1 large clove garlic
3 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
2-3 tablespoons olive oil
2 teaspoons dijon mustard
1 anchovy fillet or 1/2 teaspoon anchovy paste
1/2 teaspoon kosher salt
1/2 teaspoon pepper
Optional topping: 1/2 cup panko breadcrumbs + 1 tablespoon butter or oil + 1/4 teaspoon garlic salt (toast in a skillet until golden)
Add all ingredients to a blender and mix until smooth.
Cut the kale into bite sized pieces and massage with your hands until tender. Another option is to lay the pieces of kale onto a sheet pan and lightly spray with cooking oil. Place under the broiler for about 4 minutes, or until the kale slightly wilts down and a few pieces of kale start to brown around the edges (see photo).
The dressing can be stored in the fridge for up to 2 weeks.