FIELD DOCTOR Teriyaki Tofu (377g)
Roasted tofu & aubergine in a miso, soy and ginger teriyaki glaze with broccoli florets, whole leaf spinach, edamame, chives & red pepper mixed into a mixture of red quinoa & wholegrain rice and topped with toasted pumpkin seeds. Low fodmap
- Recipe certified low FODMAP by Monash University
- Dairy free
- Gluten free
- 2 of 5 a day
Ingredients
For allergens, see ingredients, in BOLD CAPITALS.
Manufactured on a site that handles FISH, SOY and MUSTARD.
This meal is not suitable for anyone with a garlic allergy. Whilst this meal does not contain garlic, Field Doctor uses low FODMAP garlic infused extra virgin olive oil (the garlic is strained out of the oil before used in cooking).
This meal is gluten free and suitable for coeliacs.
Heating instructions
Cooking from frozen:
Microwave
Microwave 800W 8.5 mins Remove sleeve and pierce film with a sharp knife. Cook for 5 mins. Stir, re-cover and cook for a further 3.5 mins Rest for 2 mins, check piping hot & enjoy!
Oven
oven 195°C / 175°C Fan / Gas mark 5 50 mins Preheat oven. Remove sleeve and pierce film. Cook for 50 mins, ideally on a flat baking tray, and then stir. Rest for 2 mins, check piping hot & enjoy!
Cooking from defrosted:
Microwave
Oven
Storage
Keep frozen below -18C and do not refreeze if defrosted.
Serving size: 377g
| Typical Nutritional Values | Per 100g |
|---|---|
| ENERGY (kJ/Kcal) | 536/128 |
| Fat (g) | 5.8 |
| of which saturates | 0.8 |
| Carbohydrates (g) | 13 |
| of which sugars | 4 |
| Fibre (g) | 2.4 |
| Protein (g) | 5.3 |
| Salt (g) | 0.5 |
