Categories: Salads, Appetizers, Low-cal, Dressings 
      Yield: 8 servings 
  
    1/3 c  Tofu                                2 tb Lemon juice 
  1 1/2 ts Dijon mustard                       1 ea Garlic clove, minced 
      1 ts Anchovy paste, or anchovy         1/4 ts Salt 
      2 tb Parmesan cheese, grated             1 tb Olive oil 
      1 pn Sugar, pinch                        1 pn Pepper 
  
  In small saucepan of simmering water, poach tofu for 2 minutes; drain, chop 
  coarsely and let cool. In blender, blend lemon juice, mustard, garlic, 
  anchovy, salt, sugar and pepper. With blender running, gradually add tofu, 
  cheese and oil. Transfer to small jar and refrigerate, covered, for up to 2 
  days. Makes 1/2 cup. Per T: about 30 calories; 1 g protein, 3 g fat; 1 g 
  carbohydrate.