Deviled Eggless Salad - cooking recipe

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
Preparation
    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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