Hello, I am Joana. Today, I will show you a way to prepare veggie/tofu salad (lactose intollerant friendly/treenut allergy safe) recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I will make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Veggie/Tofu Salad (Lactose Intollerant Friendly/Treenut Allergy Safe) Recipe
Veggie/Tofu Salad (Lactose Intollerant Friendly/Treenut Allergy Safe) is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They are fine and they look wonderful. 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 that.
The ingredients needed to make Veggie/Tofu Salad (Lactose Intollerant Friendly/Treenut Allergy Safe):
- Take small Handful Kale
- Prepare medium Handful Spinach Leaves
- Make ready 1 Napa Cabbage leaf
- Get small Handful carrot chips
- Prepare 1/2 Pickle
- Prepare Ginger Root
- Take Sesame seed
- Take 1/2 sheet of Nori
- Make ready 1 packages Melissa’s Extra firm Tofu
- Prepare 1 bag Uncle Bens Natural Whole Grain Boil in Bag Brown Rice
- Prepare For the Dressing
- Prepare 1 tsp House of Tsang pure sesame seed oil
- Make ready 1 tbsp La Choy Lite Soy Sauce
- Get pinch Himalayan Salt optional
Steps 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 is going to wrap it up for this exceptional dish veggie/tofu salad (lactose intollerant friendly/treenut allergy safe) recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Happy cooking.
