Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, veggie/tofu salad (lactose intollerant friendly/treenut allergy safe). One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Veggie/Tofu Salad (Lactose Intollerant Friendly/Treenut Allergy Safe) is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Veggie/Tofu Salad (Lactose Intollerant Friendly/Treenut Allergy Safe) is something that I’ve loved my whole life. They’re nice and they look fantastic.
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To get started with this recipe, we must first prepare a few ingredients. You can cook veggie/tofu salad (lactose intollerant friendly/treenut allergy safe) using 14 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Veggie/Tofu Salad (Lactose Intollerant Friendly/Treenut Allergy Safe):
- Make ready Handful Kale
- Take Handful Spinach Leaves
- Get Napa Cabbage leaf
- Make ready Handful carrot chips
- Get Pickle
- Get Ginger Root
- Take Sesame seed
- Take sheet of Nori
- Make ready Melissa's Extra firm Tofu
- Prepare bag Uncle Bens Natural Whole Grain Boil in Bag Brown Rice
- Take For the Dressing
- Get House of Tsang pure sesame seed oil
- Prepare La Choy Lite Soy Sauce
- Get Himalayan Salt optional
The difference between a soy sensitivity and a soy allergy is how your body responds to soy. According to lactose intolerance expert Steve Carper, author of Milk Is Not For Every Body: Living With Lactose Intolerance, there are nine cheeses that contain less than five grams of sugar per serving, clocking in at about two to three percent lactose. Almost all textured vegetable protein, veggie burgers and nuggets contain either gluten or soy, so pre-made vegetarian foods are a minefield. Beans, lentils, quinoa, buckwheat, amaranth, teff, seeds and nuts are sources of protein that are both gluten and soy free.
Steps to make Veggie/Tofu Salad (Lactose Intollerant Friendly/Treenut Allergy Safe):
- Tofu prep for use: Slice and press tofu for 45 minutes (to drain excess water out).
- 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.)
- Mix together the sesame seed oil, soy sauce, and himalayan salt. set aside.
- Bring water to a boil. Boil rice for 9 minutes. When done, rince rice, and set aside in bowl.
- 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.)
- Mix together the rice, tofu chopped up vegetables from step 2 (except the pickles, Ginger root and carrot, put those on top.)
- Top it off with the dressing mix from 3, and Sesame seed.
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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 sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
