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Before you jump to Veggie/Tofu Salad (Lactose Intollerant Friendly/Treenut Allergy Safe) recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.
Making the decision to eat healthily offers many benefits and is becoming a more popular way of life. Poor diet is a contributing factor in diseases such as heart disease and hypertension which can put a drain on the economy. There are more and more campaigns to try to get people to follow a more healthy way of living and yet it is also easier than ever to rely on fast, convenient food that is not good for our health. Most likely, a lot of people think that it takes a lot of work to eat healthily and that they will have to drastically alter their way of life. It is possible, however, to make a few minor changes that can start to make a good impact on our daily eating habits.
Initially, you should be extremely careful when food shopping that you don’t unthinkingly put things in your basket that you no longer wish to eat. For example, if you have cereal for breakfast, do you ever check to see what the sugar and salt content is before buying? Consuming a bowl of oatmeal will provide you with the energy to face the day while protecting your heart simultaneously. By mixing in fresh fruit, you can improve the flavor and, before you know it, you will have made a healthy change to your diet.
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We hope you got benefit from reading it, now let’s go back to veggie/tofu salad (lactose intollerant friendly/treenut allergy safe) recipe. To make veggie/tofu salad (lactose intollerant friendly/treenut allergy safe) you need 14 ingredients and 7 steps. Here is how you do it.
The ingredients needed to prepare Veggie/Tofu Salad (Lactose Intollerant Friendly/Treenut Allergy Safe):
- Take small Handful Kale
- Use medium Handful Spinach Leaves
- Use 1 Napa Cabbage leaf
- You need small Handful carrot chips
- Provide 1/2 Pickle
- Use Ginger Root
- Take Sesame seed
- Use 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
- Take For the Dressing
- Provide 1 tsp House of Tsang pure sesame seed oil
- Take 1 tbsp La Choy Lite Soy Sauce
- Provide pinch Himalayan Salt optional
Instructions 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.
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