VEGAN "CHICKEN" BALLS

Vegan

Provided by BRIDY

Time 4h24m

Yield 6

Number Of Ingredients 16

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2 cubes vegan chicken-flavored stock
2 cups boiling water
1 clove garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
½ teaspoon dried sage
1 pinch salt, or more to taste
1 (12 ounce) package tofu, cut into 1-inch cubes
1 ½ cups all-purpose flour, divided
2 teaspoons baking powder
1 teaspoon salt
¼ teaspoon ground black pepper
5 tablespoons water
2 tablespoons flaxseed meal
¾ cup soy milk
1 ½ tablespoons vegetable oil, or as needed

Steps:

Dissolve vegan stock cubes in the boiling water in a bowl. Add garlic, thyme, rosemary, sage, and 1 pinch salt. Cut tofu into 1-inch cubes and add to the marinade. Cover with plastic wrap and refrigerate, 4 hours to overnight.
Mix 1 1/4 cups flour, baking powder, 1 teaspoon salt, and pepper together in a bowl. Place remaining flour in a shallow bowl.
Stir 5 tablespoons water and flaxseed meal together in a separate bowl. Let "egg" stand until thickened, about 5 minutes. Add soy milk; mix well. Stir into the flour mixture until batter is well combined.
Heat oil in a large skillet over medium heat.
Take the tofu pieces and dip them in bowl of flour; move into the batter to coat. Fry in the hot oil until browned, 2 to 4 minutes per side.

Nutrition Facts : Calories 218.6 calories, Carbohydrate 28.4 g, Fat 8 g, Fiber 2.1 g, Protein 9.3 g, SaturatedFat 1.1 g, Sodium 603 mg, Sugar 1.7 g