Veggie/Tofu Salad (Lactose Intollerant Friendly/Treenut Allergy Safe), fit for newbie.
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Veggie/Tofu Salad (Lactose Intollerant Friendly/Treenut Allergy Safe)
You can cook Veggie/Tofu Salad (Lactose Intollerant Friendly/Treenut Allergy Safe) using 14 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Veggie/Tofu Salad (Lactose Intollerant Friendly/Treenut Allergy Safe) :
- You need to prepare Handful Kale.
- Provide Handful Spinach Leaves.
- Provide Napa Cabbage leaf.
- You need to prepare Handful carrot chips.
- Prepare Pickle.
- Use Ginger Root.
- Provide Sesame seed.
- Use sheet of Nori.
- Provide Melissa's Extra firm Tofu.
- You need to prepare bag Uncle Bens Natural Whole Grain Boil in Bag Brown Rice.
- You need to prepare For the Dressing.
- Provide House of Tsang pure sesame seed oil.
- Provide La Choy Lite Soy Sauce.
- Prepare Himalayan Salt *optional*.
Short Tips:
Salt is that the one of the key making the food’s flavor jump around on your tongue. Most of recipes you read will mention when you ought to add salt, but it is a good rule of thumb to add at least a pinch or two when you start cooking and once more at the very end. Your palate will be the ultimate guide here, so taste often.instructions :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..
Since you have checked out the Veggie/Tofu Salad (Lactose Intollerant Friendly/Treenut Allergy Safe) recipe, and you have the know-how that you need to perform in the cooking area. Obtain that apron out, dust off your mixing bowls as well as roll up your sleeves. You have some cooking to do.
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