Hey everyone, it is me, Dave, welcome to my recipe page. Today, we’re going to prepare a special dish, veggie/tofu salad (lactose intollerant friendly/treenut allergy safe). It is one of my favorites. 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 well liked of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Veggie/Tofu Salad (Lactose Intollerant Friendly/Treenut Allergy Safe) is something that I have loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can cook 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. Take medium Handful Spinach Leaves
3. Get 1 Napa Cabbage leaf
4. Take small Handful carrot chips
5. Take 1/2 Pickle
6. Prepare Ginger Root
7. Make ready Sesame seed
8. Get 1/2 sheet of Nori
9. Take 1 packages Melissa's Extra firm Tofu
10. Take 1 bag Uncle Bens Natural Whole Grain Boil in Bag Brown Rice
11. Get For the Dressing
12. Take 1 tsp House of Tsang pure sesame seed oil
13. Make ready 1 tbsp La Choy Lite Soy Sauce
14. Make ready 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’s going to wrap this up with this special food veggie/tofu salad (lactose intollerant friendly/treenut allergy safe) recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!