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

Hello everybody, it’s John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, veggie/tofu salad (lactose intollerant friendly/treenut allergy safe). It is one of my favorites. This time, 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 current trending foods on earth. It’s appreciated by millions daily. It’s easy, it is fast, it tastes delicious. They are fine and they look wonderful. Veggie/Tofu Salad (Lactose Intollerant Friendly/Treenut Allergy Safe) is something that I’ve loved my whole life.

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

The ingredients needed to make Veggie/Tofu Salad (Lactose Intollerant Friendly/Treenut Allergy Safe):
  1. Make ready Handful Kale
  2. Get Handful Spinach Leaves
  3. Take Napa Cabbage leaf
  4. Make ready Handful carrot chips
  5. Get Pickle
  6. Make ready Ginger Root
  7. Get Sesame seed
  8. Take sheet of Nori
  9. Take Melissa's Extra firm Tofu
  10. Take bag Uncle Bens Natural Whole Grain Boil in Bag Brown Rice
  11. Prepare For the Dressing
  12. Take House of Tsang pure sesame seed oil
  13. Prepare La Choy Lite Soy Sauce
  14. Take 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 exceptional food veggie/tofu salad (lactose intollerant friendly/treenut allergy safe) recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!