Ingredients
For the Marinade:
1 block of Cauldron Organic Tofu, drained and pressed for 20 minutes, cut into 4cmx4cmx1cm squares
5 red chillies
2 tbsp vegetable oil
1 tsp smoked paprika
1 tsp dried oregano
1 tbsp honey
½ tsp salt
4 cloves of garlic
2 tbsp white wine vinegar
1 tbsp lemon zest
For the Cranberry Salsa:
200g frozen cranberries
100ml water
¼ tsp salt
3 tbsp sugar
½ tsp ground cumin
½ tsp ground coriander
¼ tsp Cayenne Pepper
1 large green chilli, diced
2 spring onions, diced
Small bunch of coriander, chopped (optional)
For the Skewers:
1 large red onion, cut into large diced
1 red pepper, cut into large dice
1 tbsp vegetable oil
400g tin of artichoke hearts, cut into large dice
200g pack of cooked beetroot, cut into thick slices
4 wooden skewers, soaked in cold water for 15 minutes