Hello everybody, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, veggie/tofu salad (lactose intollerant friendly/treenut allergy safe). One of my favorites food recipes. For mine, I will make it a little bit tasty. 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 popular of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it is quick, it tastes delicious. Veggie/Tofu Salad (Lactose Intollerant Friendly/Treenut Allergy Safe) is something that I have loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook veggie/tofu salad (lactose intollerant friendly/treenut allergy safe) using 14 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Veggie/Tofu Salad (Lactose Intollerant Friendly/Treenut Allergy Safe):
- Take small Handful Kale
- Get medium Handful Spinach Leaves
- Make ready 1 Napa Cabbage leaf
- Prepare small Handful carrot chips
- Prepare 1/2 Pickle
- Prepare Ginger Root
- Get Sesame seed
- Prepare 1/2 sheet of Nori
- Prepare 1 packages Melissa's Extra firm Tofu
- Take 1 bag Uncle Bens Natural Whole Grain Boil in Bag Brown Rice
- Prepare For the Dressing
- Prepare 1 tsp House of Tsang pure sesame seed oil
- Get 1 tbsp La Choy Lite Soy Sauce
- Make ready pinch Himalayan Salt optional
If you use a regular or soft tofu it will break up too much in the process and then when stirring it into the salad it will not hold its shape at all. For the salad, wash and shred the Chinese cabbage. Peel the carrots and cut lengthwise into thin julienne strips. There were three dishes on the menu, the first of which was a dried tofu salad.
Steps 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.
Peel the carrots and cut lengthwise into thin julienne strips. There were three dishes on the menu, the first of which was a dried tofu salad. In case you didn't know, China is the land of tofu. More varieties and types than you could ever dream of are part of the daily diet here. Stinky tofu, dried tofu, tofu skin, silken tofu and firm tofu are just some of the different types.
So that’s going to wrap it up with this exceptional food veggie/tofu salad (lactose intollerant friendly/treenut allergy safe) recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
