Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, veggie/tofu salad (lactose intollerant friendly/treenut allergy safe). It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Veggie/Tofu Salad (Lactose Intollerant Friendly/Treenut Allergy Safe) is one of the most popular of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions every day. Veggie/Tofu Salad (Lactose Intollerant Friendly/Treenut Allergy Safe) is something which I have loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can cook veggie/tofu salad (lactose intollerant friendly/treenut allergy safe) using 14 ingredients and 7 steps. Here is how you can achieve that.

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. Get 1 Napa Cabbage leaf
4. Take small Handful carrot chips
5. Prepare 1/2 Pickle
6. Get Ginger Root
7. Take 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. Prepare 1 tsp House of Tsang pure sesame seed oil
13. Get 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. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!