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

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

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

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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