date: 2020-06-21T11:18:37.236Z
image: https://img-global.cpcdn.com/recipes/4859990067642368/751x532cq70/veggietofu-salad-lactose-intollerant-friendlytreenut-allergy-safe-recipe-main-photo.jpg
thumbnail: https://img-global.cpcdn.com/recipes/4859990067642368/751x532cq70/veggietofu-salad-lactose-intollerant-friendlytreenut-allergy-safe-recipe-main-photo.jpg
cover: https://img-global.cpcdn.com/recipes/4859990067642368/751x532cq70/veggietofu-salad-lactose-intollerant-friendlytreenut-allergy-safe-recipe-main-photo.jpg
author: Etta Lawrence
ratingvalue: 4.7
reviewcount: 7
recipeingredient:
– “small Handful Kale” – “medium Handful Spinach Leaves” – “1 Napa Cabbage leaf” – “small Handful carrot chips” – “1/2 Pickle” – ” Ginger Root” – ” Sesame seed” – “1/2 sheet of Nori” – “1 packages Melissas Extra firm Tofu” – “1 bag Uncle Bens Natural Whole Grain Boil in Bag Brown Rice” – ” For the Dressing” – “1 tsp House of Tsang pure sesame seed oil” – “1 tbsp La Choy Lite Soy Sauce” – “pinch Himalayan Salt optional”
recipeinstructions:
– “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.”
categories:
– Recipe
tags:
– veggietofu – salad – lactose
katakunci: veggietofu salad lactose
nutrition: 121 calories
recipecuisine: American
preptime: “PT12M”
cooktime: “PT53M”
recipeyield: “4”
recipecategory: Dessert

![Veggie/Tofu Salad (Lactose Intollerant Friendly/Treenut Allergy Safe)](https://img-global.cpcdn.com/recipes/4859990067642368/751x532cq70/veggietofu-salad-lactose-intollerant-friendlytreenut-allergy-safe-recipe-main-photo.jpg)

Hey everyone, it’s 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). One of my favorites. For mine, I’m gonna 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 meals on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Veggie/Tofu Salad (Lactose Intollerant Friendly/Treenut Allergy Safe) is something which I have loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we have to first 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):

1. Prepare small Handful Kale 1. Take medium Handful Spinach Leaves 1. Take 1 Napa Cabbage leaf 1. Take small Handful carrot chips 1. Take 1/2 Pickle 1. Prepare Ginger Root 1. Make ready Sesame seed 1. Take 1/2 sheet of Nori 1. Take 1 packages Melissa's Extra firm Tofu 1. Get 1 bag Uncle Bens Natural Whole Grain Boil in Bag Brown Rice 1. Make ready For the Dressing 1. Get 1 tsp House of Tsang pure sesame seed oil 1. Get 1 tbsp La Choy Lite Soy Sauce 1. Prepare 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). 1. 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.) 1. Mix together the sesame seed oil, soy sauce, and himalayan salt. set aside. 1. Bring water to a boil. Boil rice for 9 minutes. When done, rince rice, and set aside in bowl. 1. 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.) 1. Mix together the rice, tofu chopped up vegetables from step 2 (except the pickles, Ginger root and carrot, put those on top.) 1. Top it off with the dressing mix from 3, and Sesame seed.

So that is going to wrap this up with this exceptional food veggie/tofu salad (lactose intollerant friendly/treenut allergy safe) recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!