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Low FODMAP Recipe  - Devilled tofu kebabs


8 small new potatoes

2 tbsp tomato purée

2 tbsp gluten free soy sauce

1 tbsp sunflower oil

1 tbsp golden syrup

1 tbsp wholegrain mustard

300g firm smoked tofu, cubed

1 zucchini/courgette, peeled and sliced

1 red pepper/capsicum, deseeded and diced


Cook the potatoes in a pan of boiling water for 7 mins until tender. Drain and pat dry.

Put tomato purée, soy sauce, oil, golden syrup, mustard and seasoning in a bowl, then mix well. Toss the tofu in the marinade. Set aside for at least 10 mins.

Heat the grill. Thread the tofu, potatoes, zucchini/courgette and pepper on to 8 x 20cm skewers. Grill for 10 mins, turning frequently and brushing with remaining marinade before serving.

Recipe from Good Food magazine

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