Deviled Eggless Salad

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

¼ teaspoon ground turmeric

1 teaspoon vegetarian Worcestershire sauce

2 teaspoons rice wine vinegar

1 (8 ounce) container firm tofu

5 green onions, minced

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.