Toficken Salad (Vegetarian Chicken Salad)

• 10 ounces dry spiced tofu, shredded
• 3 stalks celery, chopped (with some leaves)
• 3 tablespoons fresh flat-leaf parsley, chopped
• 12 medium onion, diced
• 12 medium carrot, shredded
• 12 cup 1% fat cottage cheese
• 12 cup nonfat plain yogurt
• 1 12 tablespoons Dijon mustard
• 1 teaspoon Braggs liquid aminos or 1 teaspoon soy sauce
• 1 tablespoon light mayonnaise (optional)

1. Shred the spiced dry tofu on the large holes of a box grater and place in a large bowl.
2. Add the shredded carrots, diced onions, and chopped celery and parsley, toss to combine.
3. Add the rest of the ingredients and mix well with a silicone spatula.
4. Refrigerate an hour or overnight for best flavor, (I couldn't wait -- ).
5. Alternatively, for a smoother appearance, you can put the cottage cheese, yogurt, Dijon, Bragg's/soy sauce and mayo into a blender and blend till very smooth and then add to tofu mixture.

stalks celery, parsley, onion, carrot, cottage cheese, nonfat plain yogurt, mustard, braggs, light mayonnaise

Taken from www.food.com/recipe/toficken-salad-vegetarian-chicken-salad-230683 (may not work)