4 garlic cloves, peeled
2 tablespoons Dijon style prepared mustard
1 package (12 ounces) tofu
¼ cup lemon juice
1 tablespoon soy sauce or Asian fish sauce, or more to taste
1 teaspoon freshly ground black pepper
Combine all ingredients in a blender and puree until smooth.
For the salad:
Freshly ground black pepper to taste
Tear the lettuce into bite-size pieces and toss with enough dressing to coat. Add more freshly ground black pepper to your taste. You can toss in some grated romano or parmesan cheese and some chopped anchovies if you like. Save the remaining dressing for another day — it keeps well.