"Baenar" Caesar Salad Dressing
600 g (approx 1.5 blocks) medium-firm tofu (not silken)
60 g vegan "bacon" bits (see directions for further details)
6 teaspoons sunflower seeds
1.5 teaspoons salt
1.5 teaspoons black pepper
7 teaspoons lemon juice (if using bottled lemon juice; more if fresh)
3 teaspoons apple cider vinegar
1 tablespoon canola or olive oil
1 tablespoon toasted sesame oil
1.5 tablespoons prepared minced garlic (more if fresh)
1 tablespoon prepared mustard (optional)
0.5 tablespoon Louisiana-style hot sauce (optional)
0.75 - 1.5 cups water
Place all ingredients (including bacon bits) in blender, or large bowl if using hand-held blender.
Blend until smooth. Add water slowly to thin out the mixture (it should start out very, very thick). Continue to add water during blending until desired consistency is reached. Depending on the brand and type of firm tofu you use, you will need to use varying amounts of water. (I use Whole Foods 365 brand tofu).
The end result should be like a thick dip, but not a "spread".
Toss thoroughly with romaine lettuce, more vegan bacon bits, and anything else you would like.
This recipe makes enough salad dressing for 4 whole heads of romaine lettuce, so you will probably have leftovers.
NOTES ON "BACON BITS":
- The "vegan bacon bits" I use are called Bac'uns, and are available at www.veganessentials.com. You can also purchase them elsewhere, I'm sure.
If you can't find store-bought vegan bacon bits, try frying up some textured soy protein bits with tamari in a pan. I did that for years when I wanted something like bacon bits, before I found Bac'uns. It won't work quite as well, but it should work.