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Deviled Eggless Salad
1-1/2 cups non-fat cottage cheese
3 tbsp fat-free mayonnaise
3 tbsp plain low-fat yogurt
1 tbsp and 1-1/2 teaspoons yellow mustard
1-1/2 tsp soy sauce
1/2 tsp ground turmeric
1-1/2 tsp vegetarian Worcestershire sauce
1 tbsp rice wine vinegar
1-1/2 (8 ounce) containers firm tofu
7-1/2 green onions, minced
In a food processor combine cottage cheese, mayonnaise, yogurt, mustard, soy sauce, turmeric, Worcestershire sauce and vinegar. Process till 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 blend. 6 servings
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