Hey everyone, it’s John, welcome to our recipe page. Today, we’re going to make a distinctive 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 is gonna smell and look delicious.
Veggie/Tofu Salad (Lactose Intollerant Friendly/Treenut Allergy Safe) is one of the most favored of current trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. Veggie/Tofu Salad (Lactose Intollerant Friendly/Treenut Allergy Safe) is something that I have loved my whole life.
To begin with this recipe, we must 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 that.
The ingredients needed to make Veggie/Tofu Salad (Lactose Intollerant Friendly/Treenut Allergy Safe):
- Prepare small Handful Kale
- Prepare medium Handful Spinach Leaves
- Take 1 Napa Cabbage leaf
- Prepare small Handful carrot chips
- Take 1/2 Pickle
- Make ready Ginger Root
- Get Sesame seed
- Make ready 1/2 sheet of Nori
- Prepare 1 packages Melissa's Extra firm Tofu
- Make ready 1 bag Uncle Bens Natural Whole Grain Boil in Bag Brown Rice
- Take For the Dressing
- Prepare 1 tsp House of Tsang pure sesame seed oil
- Prepare 1 tbsp La Choy Lite Soy Sauce
- Prepare pinch Himalayan Salt optional
Instructions 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.
So that’s going to wrap it up with this special food veggie/tofu salad (lactose intollerant friendly/treenut allergy safe) recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading, I hope My webpage becomes “the place to be” when it comes to veggie/tofu salad (lactose intollerant friendly/treenut allergy safe) cooking. Go on get cooking!
