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

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

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

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

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

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..

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