Step-by-Step Guide to Make Award-winning Veggie/Tofu Salad (Lactose Intollerant Friendly/Treenut Allergy Safe)

Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare 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 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 foods on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Veggie/Tofu Salad (Lactose Intollerant Friendly/Treenut Allergy Safe) is something which I have loved my whole life.

To begin with this particular recipe, we have to first 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 it.

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. Get Napa Cabbage leaf
4. Get Handful carrot chips
5. Prepare Pickle
6. Take Ginger Root
7. Make ready Sesame seed
8. Make ready sheet of Nori
9. Get Melissa's Extra firm Tofu
10. Prepare bag Uncle Bens Natural Whole Grain Boil in Bag Brown Rice
11. Take For the Dressing
12. Take House of Tsang pure sesame seed oil
13. Make ready La Choy Lite Soy Sauce
14. Make ready 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’s going to wrap it up for this special food veggie/tofu salad (lactose intollerant friendly/treenut allergy safe) recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!