Veggie/Tofu Salad (Lactose Intollerant Friendly/Treenut Allergy Safe)
Veggie/Tofu Salad (Lactose Intollerant Friendly/Treenut Allergy Safe)

Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, veggie/tofu salad (lactose intollerant friendly/treenut allergy safe). One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Veggie/Tofu Salad (Lactose Intollerant Friendly/Treenut Allergy Safe) is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They are nice and they look wonderful. Veggie/Tofu Salad (Lactose Intollerant Friendly/Treenut Allergy Safe) is something that I have loved my entire life.

To begin with this particular recipe, we must prepare a few components. You can cook veggie/tofu salad (lactose intollerant friendly/treenut allergy safe) using 14 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Veggie/Tofu Salad (Lactose Intollerant Friendly/Treenut Allergy Safe):
  1. Make ready small Handful Kale
  2. Get medium Handful Spinach Leaves
  3. Take 1 Napa Cabbage leaf
  4. Take small Handful carrot chips
  5. Get 1/2 Pickle
  6. Make ready Ginger Root
  7. Get Sesame seed
  8. Prepare 1/2 sheet of Nori
  9. Get 1 packages Melissa's Extra firm Tofu
  10. Prepare 1 bag Uncle Bens Natural Whole Grain Boil in Bag Brown Rice
  11. Get For the Dressing
  12. Prepare 1 tsp House of Tsang pure sesame seed oil
  13. Make ready 1 tbsp La Choy Lite Soy Sauce
  14. Prepare pinch Himalayan Salt optional
Steps to make Veggie/Tofu Salad (Lactose Intollerant Friendly/Treenut Allergy Safe):
  1. Tofu prep for use: Slice and press tofu for 45 minutes (to drain excess water out).
  2. Chop up the Kale, spinach leaves, Napa cabbage leaf, carrot chips.and pickle. Trim off some Ginger Root. Cut 1/2 sheet of Nori and tear it into thin strips (you can soften the Nori or leave as is). Set aside in container(s) for now. (Below is what Nori looks like.)
  3. Mix together the sesame seed oil, soy sauce, and himalayan salt. set aside.
  4. Bring water to a boil. Boil rice for 9 minutes. When done, rince rice, and set aside in bowl.
  5. Scramble up in small pieces tofu and heat in a pan. When cooked, remove from heat and place in bowl. Set aside. (separate the cooked portion ya wish to use, and refrigerate the rest.)
  6. Mix together the rice, tofu chopped up vegetables from step 2 (except the pickles, Ginger root and carrot, put those on top.)
  7. Top it off with the dressing mix from 3, and Sesame seed.

So that is going to wrap this up with this special food veggie/tofu salad (lactose intollerant friendly/treenut allergy safe) recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!