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.

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.