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

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, veggie/tofu salad (lactose intollerant friendly/treenut allergy safe). It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Veggie/Tofu Salad (Lactose Intollerant Friendly/Treenut Allergy Safe) is one of the most favored of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look fantastic. 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 first 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. Make ready medium Handful Spinach Leaves
  3. Take 1 Napa Cabbage leaf
  4. Prepare small Handful carrot chips
  5. Take 1/2 Pickle
  6. Prepare Ginger Root
  7. Prepare Sesame seed
  8. Take 1/2 sheet of Nori
  9. Get 1 packages Melissa's Extra firm Tofu
  10. Take 1 bag Uncle Bens Natural Whole Grain Boil in Bag Brown Rice
  11. Get For the Dressing
  12. Make ready 1 tsp House of Tsang pure sesame seed oil
  13. Make ready 1 tbsp La Choy Lite Soy Sauce
  14. Take 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 for 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 will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!