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

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

You can have Veggie/Tofu Salad (Lactose Intollerant Friendly/Treenut Allergy Safe) using 14 ingredients and 7 steps. Here is how you cook it.

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

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