Cheese Tofu Salad


  • 1 package firm, water-packed tofu
  • 1 stalk celery, chopped
  • 1/2 onion, chopped
  • 2 green onions, chopped
  • 1/2 tsp. sea salt
  • 2 tsp. chicken-like seasoning
  • 1 Tbsp. nutritional yeast flakes
  • 1 c. cheese sauce

Cheese Sauce:

  • 1 c. water
  • 3/4 c. raw cashews
  • 2 Tbsp. nutritional yeast flakes
  • 1 tsp. sea salt
  • 1/2 tsp. paprika
  • 1 tsp. onion powder
  • 1/4 tsp. garlic powder
  • 1 Tbsp. lemon juice
  • 1 4-oz. jar pimentos or 1 red bell pepper


  1. Combine all cheese sauce ingredients in blender and blend until very smooth.
  2. Combine remaining ingredients in a mixing bowl and mix well. Leftover cheese sauce can be refrigerated and used in another recipe.
  3. Serve as sandwich filling, dip for crackers or spread on cucumber sliced and lettuce leaves.
Browse Cook(s): Kyong Weathersby
Browse Theme(s): Salads Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.