Preheat the oven to 200°C/fan 180°C/gas mark 6.
In a large bowl, whisk together all the ingredients for the tikka, just leaving out the meat-free pieces for now
Add the meat-free pieces and gently mix to coat. Allow to marinate at room temperature for 10 minutes whilst you make the raita.
To make the raita: In a medium-sized bowl, stir together the dairy-free yoghurt, apple, cucumber, garlic, mint and salt. Blend 2 beetroots until puréed. Finely chop the remaining beetroot. Stir the beetroot purée and chopped beetroot into the yoghurt mixture. Garnish with reserved mint (optional). Place in the fridge to chill.
Arrange the coated pieces on a baking tray lined with greaseproof paper. Bake for 10 minutes, turning halfway to ensure they brown evenly
Serve with the beetroot raita, sliced tomatoes, cucumber, red onions and fresh coriander.
If you don't want to skewer the tikka, simply arrange the marinated Chick-Free pieces in the oven for 10 minutes, turning halfway to ensure they brown evenly.