Makes about 8 kebobs; serves 3 to 4
Description of Fody's Chipotle BBQ Skewers with Tofu & Low FODMAP Vegetables
Grilling and BBQ sauce is not all about meat, and this vegetarian skewers recipe will convince you. Featuring Fody's Low FODMAP BBQ Sauce in our new chipotle flavor, firm tofu, bell peppers, zucchini, and cherry tomatoes, this low FODMAP bbq recipe is as colorful as it is delicious. Fody Chipotle BBQ Sauce is used as a low FODMAP marinade before, during, and after cooking for maximum moisture and flavor.
Fody's Chipotle BBQ Skewers with Tofu & Low FODMAP Vegetable Ingredients:
- 14 to 16-ounces (400 g to 455 g) extra-firm tofu, drained
- 1 cup (256 g) Fody Chipotle BBQ Sauce
- 2 tablespoons Fody Shallot or Garlic-Infused low FODMAP Olive Oil, divided
- Kosher salt
- Fresh ground black pepper
- 1 medium zucchini, trimmed, cut crosswise into thick discs
- 1 green bell pepper, cored and cut into large bite-sized pieces
- 1 red bell pepper, cored and cut into large bite-sized pieces
- 1/2-pint (150 g) cherry tomatoes, left whole
Directions for Fody's Low FODMAP Chipotle BBQ Tofu & Vegetable Skewers
If using bamboo skewers, soak them in water while you prepare the tofu and low FODMAP vegetables.
Cut the tofu block in half lengthwise. Place a triple layer of paper towel on a cutting board, place tofu slabs on top, then cover them with another triple layer of towel. Put something heavy on top, like another cutting board with a heavy pot on top. Allow to sit for about 10 minutes. This technique will remove excess water from the tofu so that it will hold its shape in the salad. Once tofu has drained, discard paper towels and cut tofu into large cubes. Gently toss these with ¼ cup (64 g) of the Fody Chipotle low FODMAP BBQ Sauce and 1 tablespoon of Fody Shallot or Garlic-Infused Olive Oil. Season with salt and pepper; set aside.
In a separate bowl, toss together the zucchini, bell peppers and tomatoes. Drizzle over ¼ cup (64 g) of the Fody Chipotle BBQ Sauce and 1 tablespoon of Fody Shallot or Garlic-Infused Olive Oil. Fold everything together well. Season with salt and pepper; set aside.
Create your vegetarian kebobs by alternating tofu and vegetables. I like to make “end caps” of peppers, which keep everything in place. Use the photo for guidance. Save any excess BBQ sauce that might be left behind in the mixing bowls.
Clean your grill grates and prepare a hot fire, either propane or charcoal. Grill your vegetable skewers, turning often, for about 15 minutes total or until lightly charred and the tofu is heated through. Baste with the low FODMAP BBQ sauce leftover from the mixing bowls as they cook. Serve immediately with extra sauce on the side. We love these with hot rice or a potato salad.
About the Chef
Dédé Wilson is the author of 17 cookbooks, including co-author of The Low FODMAP Diet: Step By Step.
Recipe brought to you by FODMAP Everyday® where we help you thrive while following the Low FODMAP Diet.
This original Low FODMAP recipe was created by recipe developer and author Dédé Wilson. You can find many more original Low FODMAP recipes, food and diet guidance as well as resources, support and more at FODMAP Everyday®.fodmapeveryday.com