Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how 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 bit unique. This will be really delicious.
We Work with Trusted Farmers and Suppliers to Bring You High-Quality Products. Great recipe for Veggie/Tofu Salad (Lactose Intollerant Friendly/Treenut Allergy Safe). Heres a veggie and rice salad. A nice big bowl of yum.
Veggie/Tofu Salad (Lactose Intollerant Friendly/Treenut Allergy Safe) is one of the most well liked of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. Veggie/Tofu Salad (Lactose Intollerant Friendly/Treenut Allergy Safe) is something which I have loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can have 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):
- Get small Handful Kale
- Get medium Handful Spinach Leaves
- Get 1 Napa Cabbage leaf
- Prepare small Handful carrot chips
- Take 1/2 Pickle
- Take Ginger Root
- Take Sesame seed
- Prepare 1/2 sheet of Nori
- Prepare 1 packages Melissa's Extra firm Tofu
- Prepare 1 bag Uncle Bens Natural Whole Grain Boil in Bag Brown Rice
- Make ready For the Dressing
- Make ready 1 tsp House of Tsang pure sesame seed oil
- Take 1 tbsp La Choy Lite Soy Sauce
- Get pinch Himalayan Salt optional
Add chopped red bell pepper, grated carrot, chopped spring onion, pickled ginger, chopped basil and sesame seeds. Then add in the cooked tofu and sliced avocado. Prepare your dressing and pour over the top and toss together. In a large bowl, mix the chili sauce, ginger, garlic, soy sauce, and sesame oil.
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.
Prepare your dressing and pour over the top and toss together. In a large bowl, mix the chili sauce, ginger, garlic, soy sauce, and sesame oil. Even foods like margarines, shortenings, non-dairy creamers, baked goods, and salad dressings can contain lactose. Food ingredients that may contain lactose are listed at the very end. No Lactose: You may eat or drink these lactose free dairy foods any time.
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’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
