Broccoli with Caesar Dressing

Caesar dressing usually features a raw egg, along with plenty of oil.
 To avoid fat, not to mention potentially harmful bacteria, we based
our version on tofu thinned with chicken broth.  A bonus:  The tofu
provides a boost of protein, not pure fat.  It is also a good
salad dressing for greens.  

Makes 4 servings

1 pound broccoli florets
3 ounces soft tofu
1/4 cup chicken or vegetable broth
2 anchovy fillets, or 1 teaspoon anchovy paste
1 garlic clove
1 teaspoon Dijon mustard
1 teaspoon fresh lemon juice

In a large pot of boiling water, cook the broccoli until just tender, about
4 minutes; drain.  Rinse under cold running water; drain thoroughly.  
Transfer to a large bowl.  In a food processor or blender, combine
the tofu, broth, anchovies, garlic, mustard and lemon juice; puree.  
Pour the dressing over the broccoli; toss to coat.

POINTS:  2 (1)

PER SERVING: 68 Calories/2 g Total Fat/0 g Saturated Fat/
220 mg Sodium/10 g Total Carbohydrate/
5 g Dietary Fiber/7 g Protein

* Whenever possible, I calculate ALL my Points on my website with my Offline Points Calculator
in the Half Points Mode, which rounds UP to the nearest Half Point. This keeps my site consistent.

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