Caesar Tofu Salad  
 


Copyright, 2000, Ming Tsai, All Rights Reserved

8 cloves roasted garlic, pan seared brown in olive oil works too
2 anchovy fillets, optional
2 Nicoise olives, pitted
2 tablespoons Pommery mustard, whole grain
16 ounces soft tofu
2 lemons, juiced
1 cup extra virgin olive oil
Salt and black pepper, to taste
4 baby heads romaine, washed

In a food processor, pure the garlic, anchovies, olives and mustard. Add 
the tofu and lemon juice. With machine running, drizzle in the olive oil 
and season. 

Toss with dressing and serve on chilled oval plates. Garnish with cracked 
black pepper and optional pizza flavored goldfish. 

Beverage: Iced black tea

Yield: 4 servings
Prep Time: 10 minutes