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

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It’s not hard to overcome your bad mood when you are eating grains. Quinoa, millet, teff and barley are all really excellent for helping increase your happiness levels. These grains can help you feel full for longer also, which can help your mood too. Feeling famished can be a real downer! These grains can help your mood elevate because it’s easy for your body to digest them. You digest them faster than other foods which can help promote your blood sugar levels, which, in turn, helps make you feel more pleasant, mood wise.

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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 only need 14 ingredients and 7 steps. Here is how you do that.

The ingredients needed to cook Veggie/Tofu Salad (Lactose Intollerant Friendly/Treenut Allergy Safe):

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

Steps to make Veggie/Tofu Salad (Lactose Intollerant Friendly/Treenut Allergy Safe):

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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