Hello everybody, hope you are having an amazing 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. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Veggie/Tofu Salad (Lactose Intollerant Friendly/Treenut Allergy Safe) is one of the most favored of current trending foods in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. Veggie/Tofu Salad (Lactose Intollerant Friendly/Treenut Allergy Safe) is something which I have loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we have to 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 can achieve it.
The ingredients needed to make Veggie/Tofu Salad (Lactose Intollerant Friendly/Treenut Allergy Safe):
- Make ready Handful Kale
- Take Handful Spinach Leaves
- Prepare Napa Cabbage leaf
- Get Handful carrot chips
- Get Pickle
- Take Ginger Root
- Get Sesame seed
- Get sheet of Nori
- Take Melissa's Extra firm Tofu
- Prepare bag Uncle Bens Natural Whole Grain Boil in Bag Brown Rice
- Prepare For the Dressing
- Get House of Tsang pure sesame seed oil
- Prepare La Choy Lite Soy Sauce
- Take Himalayan Salt optional
Add chopped romaine lettuce to a salad bowl followed by sliced cherry tomatoes and sliced cucumber. 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.
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.
Then add in the cooked tofu and sliced avocado. Prepare your dressing and pour over the top and toss together. Marinated tofu, blanched snow peas, carrots, cabbage, and peanuts are tossed together in this delicious Asian-style salad. 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.
So that is going to wrap this up for this exceptional food veggie/tofu salad (lactose intollerant friendly/treenut allergy safe) recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
