Hello everybody, I hope you are having an incredible day today. Today, I will show you a way 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 little bit tasty. This will be really delicious.

Veggie/Tofu Salad (Lactose Intollerant Friendly/Treenut Allergy Safe) is one of the most favored of recent trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look wonderful. Veggie/Tofu Salad (Lactose Intollerant Friendly/Treenut Allergy Safe) is something which I’ve loved my whole life.

To get started with this recipe, we have to 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 that.

The ingredients needed to make Veggie/Tofu Salad (Lactose Intollerant Friendly/Treenut Allergy Safe):

1. Get small Handful Kale
2. Make ready medium Handful Spinach Leaves
3. Take 1 Napa Cabbage leaf
4. Prepare small Handful carrot chips
5. Take 1/2 Pickle
6. Make ready Ginger Root
7. Get Sesame seed
8. Prepare 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. Get For the Dressing
12. Prepare 1 tsp House of Tsang pure sesame seed oil
13. Get 1 tbsp La Choy Lite Soy Sauce
14. Take 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 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 save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!