Spicy Tofu Salad (Low FODMAP)

Always use firm tofu for this recipe and be sure not to cut into cubes of less than 1 cm.

  • 1 tsp mustard seeds heaped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • A pinch of salt (Taste test) and pepper
  • 2 tbsp extra virgin olive oil
  • 150 grams of firm tofu cut into 1 cm cubes
  • 1 cup of chopped baby spinach leaves
  • 1/2 cup of roughly chopped fresh coriander leaves
  • 1/2 red capsicum finely chopped
  • 1/2 cup of mung bean sprouts
  • 2 heaped teaspoons of black chia seeds
  • Garnish with sliced avocado
  1. Firstly add the extra virgin olive oil to a non stick pan and when heated add the mustard seeds
  2. Once they start popping add the cumin, ground coriander, paprika, salt and pepper and cubed tofu
  3. While the tofu is stir frying ( about 10 minutes or so) combine the other ingredients in a bowl.
  4. Then combine with the cooked tofu and serve with avocado garnish.