- 4oz soft tofu, drained
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon Yondu
- 1 tablespoon olive oil
- 2 teaspoons capers, drained
- 1 head romaine lettuce, leaves separated
1. Blend together tofu, mustard, lemon juice, Yondu and capers.
2. While blending, add olive oil; blend until combined.
3. Toss with romaine leaves to coat.