Ingredients
396g Cauldron Organic Tofu, follow the instructions on pack, drain and press for 20 minutes. Cut into 1cm cubes
4 tbsp grape or pomegranate molasses
5 tbsp vegetable oil
2 cloves of garlic, crushed
½ large butternut squash peeled and cut into 1cm cubes
180g quinoa, cooked as per pack instructions but use vegetable stock in place of water
1 onion, diced
2 tsp ground paprika
1 tsp ground cumin
1 tsp crushed chilli flakes
4 long, sweet red peppers
2 tbsp fresh coriander, finely chopped
Salt and black pepper to taste
Ingredients for the Chipotle Remoulade:
225g Cauldron Organic tofu, drained
Juice of ½ lime
1 tbsp tomato paste
1 tbsp chipotle paste
100ml rice water
Salt and pepper to taste
Ingredients for the Lemon Gremolata:
1 bunch of flat leaf parsley
1 tbsp lemon zest
3 cloves of garlic, crushed
3 tbsp olive oil
1 tbsp lemon juice
Salt and pepper to taste