One of the salad dressings that I liked before I found vegan lifestyle was Caesar dressing. I like nut-based vegan Caesar dressing but I wanted to make it somewhat low-fat. I made tofu misozuke (miso marinated tofu) and thought this would be a great recipe using it. This dressing tastes like a real thing! It has eggy tastes although no eggs are used and also has slight fishy tastes although not anchovies are used. It’s easy to make and stores well.
I’ll share the step-by-step instructions. The shorter version of the recipe and the listing of the ingredients are at the bottom of the blog post.
- Set aside one forth of tofu misozuke (0.5 oz) and blend everything in a blender until it becomes smooth. If you want to make it oil-free, just omit oil and use water. Since tofu misozuke is very creamy, the dressing will be creamy without oil. I just used 1 tea spoon of extra virgin olive oil to give olive oil flavor.
This is what tofu misozuke looks like. Please see my previous post for the recipe.
Dulse is a key ingredient to give fishy taste. You just need little bit to give the taste. Dulse is a kind of seaweed. I buy this at a local co-op or online. It’s salty so you don’t want to put too much.
Another key ingredient is black salt. It’s actually not black. It’s more like pink. It has sulfur smell which gives eggy smell and taste. I bought mine at a local co-op. You can also find it at an Indian market.
2. After the dressing is blended well, mix the remaining tofu misozuke into the dressing and stir to crumble. If you like smooth texture, you can mix all tofu misozuke in a blender. I like chunky texture so I stirred in the remaining at the end.
The color of the dressing is pinkish from dulse. This dressing tastes like real Caesar dressing. You won’t miss not having cheese, anchovies and eggs.
The fermented tofu gives cheese-like aging taste and smells. It can also be used as a dip for veggies. It can be stored in a refrigerator up to one week.
- 2 oz tofu misozuke (4-5 table spoons)
- Juice of ½ to ¼ of lemon
- 2-3 small pieces dulse (soaked in 1 table spoon of water)
- ½ to 1 garlic clove
- ¼ tea spoon Dijon mustard
- 1 table spoon olive oil or water
- Pinch of black salt
- Blend all ingredients except for 0.5 oz of tofu misozuke in a blender
- Stir in the remaining tofu misozuke
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