Vegan \"Chicken\" Balls recipe
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Ingredients
- 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
Nutrition Info
- 218.6 caloriescarbohydrate: 28.4 gcholesterol: : -fat: 8 gfiber: 2.1 gprotein: 9.3 gsaturatedFat: 1.1 gservingSize: -sodium: 603 mgsugar: 1.7 gtransFat: : -unsaturatedFat: : -
Directions Vegan \"Chicken\" Balls
Directions
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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.