Hello, I’m Clara. Today, I’m gonna show you how to make veggie/tofu salad (lactose intollerant friendly/treenut allergy safe) recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a 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 current trending foods in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. Veggie/Tofu Salad (Lactose Intollerant Friendly/Treenut Allergy Safe) is something that I have loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we have to prepare a few components. 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):
- Make ready small Handful Kale
- Prepare medium Handful Spinach Leaves
- Take 1 Napa Cabbage leaf
- Take small Handful carrot chips
- Get 1/2 Pickle
- Prepare Ginger Root
- Take Sesame seed
- Prepare 1/2 sheet of Nori
- Get 1 packages Melissa’s Extra firm Tofu
- Make ready 1 bag Uncle Bens Natural Whole Grain Boil in Bag Brown Rice
- Prepare For the Dressing
- Take 1 tsp House of Tsang pure sesame seed oil
- Make ready 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 with this exceptional dish veggie/tofu salad (lactose intollerant friendly/treenut allergy safe) recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Let’s cook!
