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For the marinade

2 tbsps tomato puree

1 tbsp balsamic vinegar

1 tbsp garlic infused oil

1 tsp mild chili powder

For the skewers

300g/10½oz firm tofu, cut into 2.5cm/1in cubes

1 medium zucchini, cut into 2.5cm/1in cubes

1 yellow and 1 red capsicum pepper, cored and cut into 2.5cm/1in cubes

oil, for greasing

6 wooden skewers, soaked for an hour

2 tbsp extra virgin olive oil, for drizzling

To serve

1 handful fresh basil


For the marinade, mix together all the marinade ingredients in a bowl and add the vegetables and tofu.

Cover with cling film and allow the tofu and vegetables to marinate for 30-40 minutes, or longer, in the fridge.

Preheat the oven to 200C/400F/Gas 6 and oil a baking sheet.

Thread the vegetables and tofu alternately onto the skewers.

Bake in the oven for seven minutes, drizzle over the oliev oil, turn and cook for another 5-7 minutes or until charred at the edges.

Sprinkle with basil and serve.

Recipe adapted from: Good Food

*We recommend the help  of a registered dietician
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Recipes Recipes Recipes Low FODMAP and Gluten Free Recipe - Tofu and vegetable skewers