Hello everybody, it is Brad, welcome to my recipe site. Today, we’re going to make a distinctive dish, veggie/tofu salad (lactose intollerant friendly/treenut allergy safe). One of my favorites. For mine, I’m gonna 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 current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Veggie/Tofu Salad (Lactose Intollerant Friendly/Treenut Allergy Safe) is something which I have loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we must 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 cook it.
The ingredients needed to make Veggie/Tofu Salad (Lactose Intollerant Friendly/Treenut Allergy Safe):
- Take small Handful Kale
- Get medium Handful Spinach Leaves
- Take 1 Napa Cabbage leaf
- Make ready small Handful carrot chips
- Make ready 1/2 Pickle
- Get Ginger Root
- Take Sesame seed
- Get 1/2 sheet of Nori
- Take 1 packages Melissa's Extra firm Tofu
- Get 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
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 with this exceptional 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’s gonna be interesting food at 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!
