Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, veggie/tofu salad (lactose intollerant friendly/treenut allergy safe). One of my favorites food recipes. For mine, 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 favored of current trending foods in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions daily. Veggie/Tofu Salad (Lactose Intollerant Friendly/Treenut Allergy Safe) is something which I’ve loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we must first prepare a few ingredients. You can have 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 small Handful Kale
2. Take medium Handful Spinach Leaves
3. Take 1 Napa Cabbage leaf
4. Get small Handful carrot chips
5. Make ready 1/2 Pickle
6. Make ready Ginger Root
7. Get Sesame seed
8. Prepare 1/2 sheet of Nori
9. Take 1 packages Melissa's Extra firm Tofu
10. Get 1 bag Uncle Bens Natural Whole Grain Boil in Bag Brown Rice
11. Make ready For the Dressing
12. Take 1 tsp House of Tsang pure sesame seed oil
13. Prepare 1 tbsp La Choy Lite Soy Sauce
14. Prepare pinch Himalayan Salt optional

Steps 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. Thank you very much for reading. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!