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.
- Recipe certified low FODMAP by Monash University
- Dairy free
- Gluten free
- 2 of 5 a day
Ingredients
Tofu (60.6%) [Water, SOYBEANS, Calcium Sulphate], Aubergine (54.5%), Ginger (4.5%), Broccoli (11.4%), Edamame (9.9%), Quinoa (7.9%), Spinach (6%), Red Peppers (3.5%), Pumpkin Seeds (1.2%), Chives (0.5%) water, Extra Virgin Olive Oil, Tamari SOY Sauce (9.9%) [SOYA Beans, Water, Salt, Distilled Alcohol (from Sugar Cane), Koji Seed (Aspergillus Oryzae)], Brown Sugar, Red Wine Vinegar [Cabernet Sauvignon Vinegar, Concentrated Grape Must, SULPHITES], White Miso (4.4%) [Cultured Rice, Water, SOYA Beans, Sea Salt], Ginger, Tapioca Starch, Dried Chives, Brown Rice (20.8%)
For allergens, see ingredients, in BOLD CAPITALS.
This meal contains no gluten, however it is made in a kitchen that handles gluten-containing ingredients.
Field Doctor uses tree nuts in almost all their meals.
This meal is not suitable for anyone with an onion allergy. Whilst this meal does not contain onions, Field Doctor uses low FODMAP onion infused extra virgin olive oil (the onions are strained out of the oil before used in cooking).
Heating instructions
Cooking from frozen:
Microwave
Microwave 800W 8.5 mins Remove sleeve and pierce film. 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.
