FIELD DOCTOR Tofu Aubergine Teriyaki (388g)
Tofu + aubergine in red miso teriyaki glaze with broccoli, spinach, edamame, red pepper, red quinoa + brown rice with a miso ginger dressing topped with toasted pumpkin seeds.
- Recipe certified low FODMAP by Monash University
- Dairy free
- Gluten free
- 2 of 5 a day
Teriyaki dressing [Water, Extra virgin olive oil, Gluten free SOY sauce, Brown sugar, Wine vinegar (SULPHITES), Ginger (4%), Tapioca flour (4%), Red miso paste (4%) [SOYA (60%), Brown Rice (27.5%), Sea Salt, Koji Seed (aspergillus oryzae), water], Chives], Glazed aubergines & tofu (16%) [Tofu (62%) (SOYA, SULPHITES), Aubergines (54%), Extra virgin olive oil, Ginger (5%), Brown sugar, Wine vinegar (3.1%) (SULPHITES)], Water, Edamame beans (13%) SOYA), Spinach (10%), Brown rice (10%), Broccoli (6%), Red peppers (4%), Red quinoa (3%), Pumpkin seeds (1%), Chives e]
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).
Cooking from frozen:
Microwave 800W 8 mins Remove sleeve and pierce film. Cook for 5 mins. Stir, re-cover and cook for a further 3 mins Rest for 2 mins, check piping hot & enjoy!
Oven 195°C / 175°C Fan / Gas mark 4 - 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:
This meal is not suitable for cooking from defrosted.
Keep frozen below -18C and do not refreeze if defrosted.