Deviled Eggless Salad Recipe

Ingredients
<br>- 1 cup non-fat cottage cheese
<br>- 2 tablespoons fat-free mayonnaise
<br>- 2 tablespoons plain low-fat yogurt
<br>- 1 tablespoon yellow mustard
<br>- 1 teaspoon soy sauce
<br>- 1/4 teaspoon ground turmeric
<br>- 1 teaspoon vegetarian Worcestershire sauce
<br>- 2 teaspoons rice wine vinegar
<br>- 1 (8 ounce) container firm tofu
<br>- 5 green onions, minced
<br><p></p>Directions
<br>step 1: 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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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

Directions
step 1: 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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