- 2 cubes vegan chicken-flavored stock
- 2 cups boiling water
- 1 clove garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried sage
- 1 pinch salt, or more to taste
- 1 (12 ounce) package tofu, cut into 1-inch cubes
- 1 1/2 cups all-purpose flour, divided
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 5 tablespoons water
- 2 tablespoons flaxseed meal
- 3/4 cup soy milk
- 1 1/2 tablespoons vegetable oil, or as needed
- 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.
06/05/2019
recipepes.com
vegan "chicken" balls, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
