Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, we’re going to prepare a special dish, veggie/tofu salad (lactose intollerant friendly/treenut allergy safe). It is one of my favorites food recipes. For mine, I’m gonna make it a 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 meals on earth. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. 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 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):

1. Prepare small Handful Kale
2. Prepare medium Handful Spinach Leaves
3. Get 1 Napa Cabbage leaf
4. Make ready small Handful carrot chips
5. Prepare 1/2 Pickle
6. Prepare Ginger Root
7. Get Sesame seed
8. Make ready 1/2 sheet of Nori
9. Prepare 1 packages Melissa's Extra firm Tofu
10. Make ready 1 bag Uncle Bens Natural Whole Grain Boil in Bag Brown Rice
11. Take For the Dressing
12. Prepare 1 tsp House of Tsang pure sesame seed oil
13. Make ready 1 tbsp La Choy Lite Soy Sauce
14. Prepare pinch 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 is going to wrap this up with this special food 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 in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!