Brazilian Peri Peri Skewers with Cranberry Salsa

Brazilian Peri Peri Skewers with Cranberry Salsa

Prep 20 mins
Cook 22 mins
Serves 4

Lively Brazilian flavours combine to bring a zingy kick to this colourful dish. Cauldron Organic Tofu is marinated in spicy Peri Peri and honey, served with a zesty cranberry salsa.

Tofu Block Find out more

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

Method

  1. Preheat the oven to 200°C/400°F/Gas Mark 6.
  2. To prepare the marinade, blitz the chillies with the oil to make a paste. Stir in the remaining ingredients then coat the tofu well. Cover and refrigerate for 20 minutes.
  3. Meanwhile, prepare the cranberry salsa by placing the fruit and water in a pan with the spices, salt and sugar. Bring to the boil then simmer for 10-15 minutes until thickened. Add the green chilli and spring onion.
  4. Lightly fry the red onion and red pepper in the vegetable oil for 3-4 minutes to soften slightly then prepare the skewers by threading the marinated tofu, onion, pepper, artichoke and beetroot onto the wooden skewers.
  5. Place on a baking tray and oven bake for 15-20 minutes until the vegetables are cooked and the tofu is golden brown.