How to Prepare Super Quick Homemade Veggie/Tofu Salad (Lactose Intollerant Friendly/Treenut Allergy Safe)

Hey everyone, it's John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, veggie/tofu salad (lactose intollerant friendly/treenut allergy safe). It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Veggie/Tofu Salad (Lactose Intollerant Friendly/Treenut Allergy Safe) is one of the favorite food menus that will be sought by many people people in the internet. For anyone who is the one who is seeking the recipe information, then this is actually the right website page. We convey the steps to how cooking and also the ingredients needed. Do not forget to also display related videos as additional information.

First, add the cooked quinoa to a mixing bowl with your kale. Make sure to massage the kale first to make it a little less bitter and break down the fibrous bits. Then, add your sliced green onions to the mix.

Veggie/Tofu Salad (Lactose Intollerant Friendly/Treenut Allergy Safe)

To begin with this recipe, we have to prepare a few components. You can certainly cook Veggie/Tofu Salad (Lactose Intollerant Friendly/Treenut Allergy Safe) using 14 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Veggie/Tofu Salad (Lactose Intollerant Friendly/Treenut Allergy Safe)

  1. Take small of Handful Kale.
  2. It's medium of Handful Spinach Leaves.
  3. Get 1 of Napa Cabbage leaf.
  4. It's small of Handful carrot chips.
  5. Prepare 1/2 of Pickle.
  6. Take of Ginger Root.
  7. Take of Sesame seed.
  8. It's 1/2 of sheet of Nori.
  9. You need 1 packages of Melissa's Extra firm Tofu.
  10. Get 1 of bag Uncle Bens Natural Whole Grain Boil in Bag Brown Rice.
  11. You need of For the Dressing.
  12. Take 1 tsp of House of Tsang pure sesame seed oil.
  13. Take 1 tbsp of La Choy Lite Soy Sauce.
  14. You need pinch of Himalayan Salt *optional*.

Veggie/Tofu Salad (Lactose Intollerant Friendly/Treenut Allergy Safe) step by step

  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 is going to wrap this up for this special food veggie/tofu salad (lactose intollerant friendly/treenut allergy safe) recipe. Thanks so much for reading. I am sure that you can 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 family, friends and colleague. Thanks again for reading. Go on get cooking!

Tips in a Day

Easy and quick Lunches for the Cooking Challenged

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