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
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
Methods/steps
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
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
Reviews
