Hello everybody, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, veggie/tofu salad (lactose intollerant friendly/treenut allergy safe). It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Veggie/Tofu Salad (Lactose Intollerant Friendly/Treenut Allergy Safe) is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Veggie/Tofu Salad (Lactose Intollerant Friendly/Treenut Allergy Safe) is something that I have loved my whole life.

To begin with this particular 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 it.

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. Get 1 Napa Cabbage leaf
4. Make ready small Handful carrot chips
5. Get 1/2 Pickle
6. Take Ginger Root
7. Get Sesame seed
8. Prepare 1/2 sheet of Nori
9. Make ready 1 packages Melissa's Extra firm Tofu
10. Take 1 bag Uncle Bens Natural Whole Grain Boil in Bag Brown Rice
11. Prepare For the Dressing
12. Get 1 tsp House of Tsang pure sesame seed oil
13. Get 1 tbsp La Choy Lite Soy Sauce
14. Take 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 exceptional food veggie/tofu salad (lactose intollerant friendly/treenut allergy safe) recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!