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

Hello everybody, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, veggie/tofu salad (lactose intollerant friendly/treenut allergy safe). One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Veggie/Tofu Salad (Lactose Intollerant Friendly/Treenut Allergy Safe) is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They are fine and they look wonderful. Veggie/Tofu Salad (Lactose Intollerant Friendly/Treenut Allergy Safe) is something which I’ve loved my whole life.

To get started with this particular recipe, we have to 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. Take small Handful Kale
2. Prepare medium Handful Spinach Leaves
3. Get 1 Napa Cabbage leaf
4. Make ready small Handful carrot chips
5. Get 1/2 Pickle
6. Take Ginger Root
7. Prepare Sesame seed
8. Take 1/2 sheet of Nori
9. Make ready 1 packages Melissa's Extra firm Tofu
10. Take 1 bag Uncle Bens Natural Whole Grain Boil in Bag Brown Rice
11. Prepare For the Dressing
12. Make ready 1 tsp House of Tsang pure sesame seed oil
13. Prepare 1 tbsp La Choy Lite Soy Sauce
14. Get 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’s going to wrap it up for this special food veggie/tofu salad (lactose intollerant friendly/treenut allergy safe) recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!