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