Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, veggie/tofu salad (lactose intollerant friendly/treenut allergy safe). It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Veggie/Tofu Salad (Lactose Intollerant Friendly/Treenut Allergy Safe) is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They’re nice and they look fantastic. Veggie/Tofu Salad (Lactose Intollerant Friendly/Treenut Allergy Safe) is something that I’ve loved my whole life.
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To begin with this recipe, we must first 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 that.
The ingredients needed to make Veggie/Tofu Salad (Lactose Intollerant Friendly/Treenut Allergy Safe):
- Make ready small Handful Kale
- Make ready medium Handful Spinach Leaves
- Get 1 Napa Cabbage leaf
- Prepare small Handful carrot chips
- Take 1/2 Pickle
- Prepare Ginger Root
- Make ready Sesame seed
- Prepare 1/2 sheet of Nori
- Get 1 packages Melissa's Extra firm Tofu
- Take 1 bag Uncle Bens Natural Whole Grain Boil in Bag Brown Rice
- Get For the Dressing
- Prepare 1 tsp House of Tsang pure sesame seed oil
- Prepare 1 tbsp La Choy Lite Soy Sauce
- Prepare pinch Himalayan Salt optional
It's simple, it's quick, it tastes delicious. They're fine and they look fantastic. Veggie/Tofu Salad (Lactose Intollerant Friendly/Treenut Allergy Safe) is something that I have loved my entire life. Veggie/Tofu Salad (Lactose Intollerant Friendly/Treenut Allergy Safe) instructions.
Instructions 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.
Veggie/Tofu Salad (Lactose Intollerant Friendly/Treenut Allergy Safe) is something that I have loved my entire life. Veggie/Tofu Salad (Lactose Intollerant Friendly/Treenut Allergy Safe) instructions. Chop up the Kale, spinach leaves, Napa cabbage leaf, carrot chips.and pickle. Great recipe for Veggie/Tofu Salad (Lactose Intollerant Friendly/Treenut Allergy Safe). Heres a veggie and rice salad.
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