Simple Way to Prepare Favorite Veggie/Tofu Salad (Lactose Intollerant Friendly/Treenut Allergy Safe)

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, veggie/tofu salad (lactose intollerant friendly/treenut allergy safe). One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Veggie/Tofu Salad (Lactose Intollerant Friendly/Treenut Allergy Safe) is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It is easy, it is quick, it tastes yummy. They are nice and they look wonderful. Veggie/Tofu Salad (Lactose Intollerant Friendly/Treenut Allergy Safe) is something that I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. You can have 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 Handful Kale
2. Make ready Handful Spinach Leaves
3. Make ready Napa Cabbage leaf
4. Take Handful carrot chips
5. Prepare Pickle
6. Prepare Ginger Root
7. Make ready Sesame seed
8. Get sheet of Nori
9. Make ready Melissa's Extra firm Tofu
10. Make ready bag Uncle Bens Natural Whole Grain Boil in Bag Brown Rice
11. Get For the Dressing
12. Take House of Tsang pure sesame seed oil
13. Take La Choy Lite Soy Sauce
14. Get Himalayan Salt optional

Instructions 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 exceptional food veggie/tofu salad (lactose intollerant friendly/treenut allergy safe) recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!