Vegan Chicken Balls

• 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

1. 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.
2. Mix 1 1/4 cups flour, baking powder, 1 teaspoon salt, and pepper together in a bowl. Place remaining flour in a shallow bowl.
3. 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.
4. Heat oil in a large skillet over medium heat.
5. 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.

chicken, boiling water, clove garlic, thyme, rosemary, sage, salt, flour, baking powder, salt, ground black pepper, water, meal, soy milk, vegetable oil

Taken from www.allrecipes.com/recipe/261020/vegan-chicken-balls/ (may not work)