Deviled Eggless Salad

Ingredients

  • 1 cup non-fat cottage cheese
  • 2 tablespoons fat-free mayonnaise
  • 2 tablespoons plain low-fat yogurt
  • 1 tablespoon yellow mustard
  • 1 teaspoon soy sauce
  • 1/4 teaspoon ground turmeric
  • 1 teaspoon vegetarian Worcestershire sauce
  • 2 teaspoons rice wine vinegar
  • 1 (8 ounce) container firm tofu
  • 5 green onions, minced

Directions

In a food processor or blender combine cottage cheese, mayonnaise, yogurt, mustard, soy sauce, turmeric, Worcestershire sauce and vinegar. Process until well blended. Add tofu and pulse a few times, maintaining a bit of texture. Stir in green onions. Refrigerate for at least 3 hours to allow flavors to meld.

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