Hello everybody, it is Louise, welcome to our recipe site. Today, I will show you a way to prepare a distinctive 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 little bit tasty. 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 foods in the world. It is simple, it is quick, it tastes delicious. It’s appreciated by millions daily. Veggie/Tofu Salad (Lactose Intollerant Friendly/Treenut Allergy Safe) is something that I have loved my whole life. They are fine and they look wonderful.
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To begin with this particular recipe, we must prepare a few components. You can have veggie/tofu salad (lactose intollerant friendly/treenut allergy safe) using 14 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Veggie/Tofu Salad (Lactose Intollerant Friendly/Treenut Allergy Safe):
- Make ready small Handful Kale
- Take medium Handful Spinach Leaves
- Prepare 1 Napa Cabbage leaf
- Make ready small Handful carrot chips
- Prepare 1/2 Pickle
- Get Ginger Root
- Make ready Sesame seed
- Get 1/2 sheet of Nori
- Prepare 1 packages Melissa's Extra firm Tofu
- Make ready 1 bag Uncle Bens Natural Whole Grain Boil in Bag Brown Rice
- Make ready For the Dressing
- Get 1 tsp House of Tsang pure sesame seed oil
- Make ready 1 tbsp La Choy Lite Soy Sauce
- Prepare pinch Himalayan Salt optional
Soy, in the form of tofu and tempeh, is a vegetarian staple. You'll find it in packaged vegetable broths, meal substitute bars, frozen meals, and as protein-rich "soy nuts" or "soy nut butter." If you're allergic to soy , it is possible to get adequate protein, but you'll need to be sure to plan your meals to get four to eight ounces of protein. On its own, it's great to serve alongside a sandwich or veggie burger in place of potato salad or coleslaw. You can also make it into a light lunch by adding a handful of arugula to enjoy it as a green salad.
Steps 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.
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