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

Name: Veggie/Tofu Salad (Lactose Intollerant Friendly/Treenut Allergy Safe)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: small Handful Kale; medium Handful Spinach Leaves; 1 Napa Cabbage leaf; small Handful carrot chips; 1/2 Pickle; 1/2 sheet of Nori; 1 packages Melissa's Extra firm Tofu; 1 bag Uncle Bens Natural Whole Grain Boil in Bag Brown Rice; 1 tsp House of Tsang pure sesame seed oil; 1 tbsp La Choy Lite Soy Sauce; pinch Himalayan Salt *optional*

Servings: persons

small Handful Kale
medium Handful Spinach Leaves
1 Napa Cabbage leaf
small Handful carrot chips
1/2 Pickle
1/2 sheet of Nori
1 packages Melissa's Extra firm Tofu
1 bag Uncle Bens Natural Whole Grain Boil in Bag Brown Rice
1 tsp House of Tsang pure sesame seed oil
1 tbsp La Choy Lite Soy Sauce
pinch Himalayan Salt *optional*

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.
3
Trim off some Ginger Root.
4
Cut 1/2 sheet of Nori and tear it into thin strips (you can soften the Nori or leave as is).
5
Set aside in container(s) for now.
6
(Below is what Nori looks like.)
7
Mix together the sesame seed oil, soy sauce, and himalayan salt.
8
set aside.
9
Bring water to a boil.
10
Boil rice for 9 minutes.
11
When done, rince rice, and set aside in bowl.
12
Scramble up in small pieces tofu and heat in a pan.
13
When cooked, remove from heat and place in bowl.
14
Set aside.
15
(separate the cooked portion ya wish to use, and refrigerate the rest.)
16
Mix together the rice, tofu chopped up vegetables from step 2 (except the pickles, Ginger root and carrot, put those on top.)
17
Top it off with the dressing mix from 3, and Sesame seed.

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: small Handful Kale, medium Handful Spinach Leaves, 1 Napa Cabbage leaf, small Handful carrot chips, and more.

Yes, Veggie/Tofu Salad (Lactose Intollerant Friendly/Treenut Allergy Safe) falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

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

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