Hello, I am Elise. Today, I will show you a way to make veggie/tofu salad (lactose intollerant friendly/treenut allergy safe) recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I’m gonna 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 well liked of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. Veggie/Tofu Salad (Lactose Intollerant Friendly/Treenut Allergy Safe) is something that I’ve loved my entire life. They’re fine and they look wonderful.
To begin with this 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
- Make ready medium Handful Spinach Leaves
- Prepare 1 Napa Cabbage leaf
- Prepare small Handful carrot chips
- Prepare 1/2 Pickle
- Prepare Ginger Root
- Get Sesame seed
- Make ready 1/2 sheet of Nori
- Get 1 packages Melissa’s Extra firm Tofu
- Prepare 1 bag Uncle Bens Natural Whole Grain Boil in Bag Brown Rice
- Get For the Dressing
- Take 1 tsp House of Tsang pure sesame seed oil
- Get 1 tbsp La Choy Lite Soy Sauce
- Make ready 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. Thank you very much for your time. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Let’s cook!
