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Vegetable-Egg Spread

4 hard-cooked eggs, peeled and chopped

2 ounces medium-firm tofu, drained and diced 1/2 cup thinly sliced celery

1/4 cup chopped onion

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh dillweed or 1/4 teaspoon dried whole dillweed

1/4 teaspoon freshly ground pepper

1 teaspoon Worcestershire sauce

3 to 4 tablespoons mayonnaise

1/2 cup frozen green peas, thawed and drained

1. Combine all ingredients, except peas, in a medium bowl; mix well. Add peas and toss gently. Cover and chill.

Makes 4 servings.