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Deviled Eggless Salad
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 |
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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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