Creamy Caesar Dressing

2 cloves garlic
1/2 pkg (10 oz / 300g size) soft or silken tofu
2 Tbsp lemon juice
2 Tbsp water
1 Tbsp olive oil (or grapeseed)
1 1/2 tsp anchovy paste
1 tsp Worcestershire sauce
1/2 tsp salt (I use sea salt)
1/2 tsp pepper (fresh ground, if possible)
1/4 tsp dry mustard pwdr
2 Tbsp Parmesan cheese (freshly ground, if possible)

Mince garlic in food processor or blender. Add tofu, lemon juice, water, olive oil, anchovy paste, Worcestershire, salt pepper and dry mustard. Whirl, occasionally scraping down side, until smooth. Add Parmesan and whirl just until mixed. Toss with chopped romaine lettuce. Dressing keeps well 2-3 days if covered in the fridge.