Fody’s Low-FODMAP Tofu Veggie Kabobs with Chipotle Corn

low-fodmap-desserts-gingerbread-loaf 

Prep Time: 15 minutes

Cooking Time: 15 minutes

Makes 6 servings

Description of Fody’s Low-FODMAP Tofu Veggie Kabobs with Chipotle Corn

If you want to load up on healthy plant-based protein sources, but you’re running out of ways to cook tofu, hang on! Fody’s here to help you inject some zest into your plant-based lifestyle with these homemade Tofu Veggie Kabobs with chipotle corn.

The best part about this homemade plant-based recipe? These are also low-FODMAP tofu veggie kabobs, which means you can enjoy all the health benefits and great taste of a skewer, without any of the irritants. Fody’s garlic-infused olive oil gives this recipe an earthy base, while cilantro, lime and Fody’s steak seasoning give the whole meal a delicious kick. And of course, who could forget the sweet tanginess of pineapple and of a gut-friendly homemade sweet and sour sauce?

Whether it’s your next summer cookout or just a day where you need some sunshine on your plate, these low-FODMAP tofu veggie kabobs with chipotle corn are the perfect way to brighten any meal!

Ingredients for Fody’s Low-FODMAP Tofu Veggie Kabobs with Chipotle Corn

  • 2 cups super-firm tofu, cut into cubes
  • 1 green bell pepper cut into 1cm chunks
  • ½ cup diced zucchini
  • ½ cup pineapple, cut into 1cm chunks
  • 3 ½ tbsp Fody’s Garlic Infused Olive Oil, divided
  • 2 tsp Fody’s Steak Seasoning
  • 2 tsp Italian seasoning
  • ½ cup frozen corn
  • ½ tsp chipotle powder
  • Dash kosher salt
  • 2 tbsp finely chopped cilantro
  • Lime wedges for serving

Sweet & Sour Sauce:

                  Directions for Fody’s Low-FODMAP Tofu Veggie Kabobs with Chipotle Corn

                  Let’s start with the most important part of your low-FODMAP tofu veggie kabobs: the homemade sweet and sour sauce recipe.

                  1. Add all the Sweet & Sour Sauce ingredients to a small saucepan and stir well. Bring to a simmer over medium heat, stirring occasionally, until the sauce thickens. In a large mixing bowl, add tofu, bell pepper, zucchini, pineapple, 3 tablespoons of the garlic oil, steak seasoning, and Italian seasoning. Gently toss to combine. Place onto skewers.

                  2. Heat a grill pan on medium heat, and spray with cooking spray or more garlic oil. Place your skewers on the grill pan and cook for 5 to 7 minutes, brushing generously with sauce.  Flip and cook your low-FODMAP tofu veggie kabobs for another 5 to 7 minutes.

                  3. Meanwhile, heat a skillet over medium heat and add the remaining ½ tablespoon of garlic oil, corn, chipotle powder, and a dash of salt. Stir and cook your chipotle corn for 2 to3 minutes. Serve your homemade tofu skewers topped with chipotle corn and cilantro, with remaining sweet and sour sauce on the side, along with lime wedges for service. Enjoy!

                  About the Chef

                  low-fodmap-food-blogger-dede-wilson

                  Janet Gronnow

                  Janet Gronnow is the recipe creator and food photographer behind the popular blog Munch Meals by Janet and the @janetsmunchmeals Instagram account. Janet shares approachable, delicious meals for foodies and families, focusing on simple ingredients and preparations that pack big flavor.

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