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
Scale
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
