Low FODMAP tofu skewers
I am getting questions quite regularly if I want to share some more vegetarian recipes. Because I also like eating vegetarian and find it important to eat less meat, I am definitely going to do that. Starting with a vegetarian barbecue recipe: low FODMAP tofu skewers!
Some meat lovers tend to make fun of vegetarian barbecues (luckily not all of them!) because barbecues are often associated with eating a lot of meat. But that isn’t necessary! You can also have a great barbecue with less meat or without meat and I am happy to see that vegetarian barbecue dishes are getting more common. I, personally, am not a fan of barbecues where I only get a few large pieces of meat. I prefer eating 1 or 2 pieces of meat, fish or vegetarian options with some nice side salads and other side dishes. These tofu skewers are perfect for such a barbecue!
Looking for more BBQ recipes? You can find them here.
Note: the tofu tastes best when you leave it to marinate for about 4 hours. Therefore you can best put the tofu in the marinade at the beginning of the day already.
What do you need (for 8 skewers)
For the marinade
- 60 ml soy sauce
- 30 ml rice syrup (maple syrup is also possible)
- 1 tbsp sesame oil
- 1 tbsp rice vinegar (make sure it doesn’t contain fructose)
- 1/2 tsp sambal oelek
For the skewers
- 8 wooden skewers
- 325 g tofu
- 1 bell pepper
- Whole mushrooms, canned*
*Contrary to normal mushrooms, canned mushrooms are low FODMAP up to 110 g per serving.
How to make the low FODMAP tofu skewers
- Put all ingredients for the marinade in a bowl and stir together.
- Drain the tofu and carefully press the liquid out with your hands. Cut the tofu into cubes.
- Cut the bell pepper into square pieces. Drain the mushrooms and rinse them well.
- Put the tofu and the vegetables in the bowl with the marinade. Cover and leave to marinate for about 4 hours.
- Make the skewers by alternating the tofu and the vegetables.
- Grill the tofu in about 10 minutes on the barbecue. Don’t have a barbecue? You can also use a grill pan.
Enjoy!Â
Will you let me know if you make my low FODMAP tofu skewers? I would love it if you would share your creations with me using the hashtag #karlijnskitchen on Instagram or by tagging me at @karlijnskitchen
Low FODMAP tofu skewers
- Total Time: 4 hours 10 mins
- Servings: 8 1x
Description
Low FODMAP tofu skewers with a soy sauce marinade for the barbecue. A delicious vegetarian and vegan barbecue recipe. Also gluten-free and lactose-free.
Ingredients
For the marinade
- 60 ml soy sauce
- 30 ml rice syrup (maple syrup is also possible)
- 1 tbsp sesame oil
- 1 tbsp rice vinegar (make sure it doesn’t contain fructose)
- 1/2 tsp sambal oelek
For the skewers
- 8 wooden skewers
- 325 g tofu
- 1 bell pepper
- Whole mushrooms, canned*
Instructions
- Put all ingredients for the marinade in a bowl and stir together.
- Drain the tofu and carefully press the liquid out with your hands. Cut the tofu into cubes.
- Cut the bell pepper into square pieces. Drain the mushrooms and rinse them well.
- Put the tofu and the vegetables in the bowl with the marinade. Cover and leave to marinate for about 4 hours.
- Make the skewers by alternating the tofu and the vegetables.
- Grill the tofu in about 10 minutes on the barbecue. Don’t have a barbecue? You can also use a grill pan.
Notes
*Contrary to normal mushrooms, canned mushrooms are low FODMAP up to 110 g per serving.
- Prep Time: 4 hours
- Cook Time: 10 mins
