Oven Hangi

Directions

• Freeze your tofu beforehand for at least 24 hours, defrost it and press out as much liquid as possible, then marinate it in the chicken/beef stock for at least 30 minutes.
• Grill your bread,then process it into crumbs.
• Dice your onion and brown in a saucepan w/ cooking oil.
• Add the breadcrumbs, mixed herbs and butter.
• Grate your carrot, then add it into the saucepan. Stir until the flavors are mixed together. Add salt and pepper to taste.
• Remove from the heat and add additional liquid – either water or plant-based milk – gradually, to allow your stuffing to be rolled into balls that hold their shape.
• Preheat the oven on bake to 180 degrees.
• Chop all the remaining root vegetables, besides the beetroot, into similar sizes.
• Peel and remove the stem of the beetroot, then chop into half the size of the other root vegetables.
• Line a baking tray with cabbage leaves, then place the chopped vegetables onto the leaves.
• Place your tofu and plan*t chick*n on top, then drizzle your vegetable oil on top of everything.
• Place your stuffing balls evenly throughout the tray to spread its herby goodness.
• Layer more cabbage leaves on top to cover the ingredients completely.
• In a quarter cup of water, add your liquid smoke, then drizzle the water evenly on top of the cabbage leaves.
• Cover your dish in foil before baking.