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Delicious Vegan Tofu Egg Foo Young Recipe

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Ingredients

Adjust Servings:
6 fresh shiitake mushrooms chopped
2 celery ribs chopped
1 medium leek white and some green part chopped
3 ounces water chestnuts
1 teaspoon oil
1 (14 ounce) package extra firm tofu
1 tablespoon soy sauce
1/2 teaspoon black salt (also known as sanchal or kala namak or use mineral salt)
1/2 cup flour
1 teaspoon baking powder

Nutritional information

103.8
Calories
25g
Calories From Fat
2.8g
Total Fat
0.5 g
Saturated Fat
0mg
Cholesterol
461.6mg
Sodium
15.1g
Carbs
1.7g
Dietary Fiber
2.6g
Sugars
6g
Protein
896g
Serving Size (g)
1
Serving Size

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Delicious Vegan Tofu Egg Foo Young Recipe

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    This recipe is AMAZING. I have some food sensitivities (egg, flour among many others), so this is a life saver. I couldn't believe how much it tastes like egg foo yong. I subbed 2 T coconut flour and 1/4 c cassava flour for the wheat flour and tamari for the soy sauce, just fyi, and it was still great, and I'm positive it would be great with original ingredients too. I pan fried a couple patties and baked the others, and all were good. Thank You for posting this recipe, it gave me back an old time favorite takeout item!!!!!!

    • 80 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Tofu Egg Foo Yung, I love egg foo yung, but wanted to veganize it. This looks like just the thing! Baked instead of pan-fried, its so much better and flavorful than the eggy version. Its good with or without the gravy. Black salt has a slightly sulfur taste like hard boiled eggs. You can leave it out if you wish. From chowvegan., This recipe is AMAZING. I have some food sensitivities (egg, flour among many others), so this is a life saver. I couldn’t believe how much it tastes like egg foo yong. I subbed 2 T coconut flour and 1/4 c cassava flour for the wheat flour and tamari for the soy sauce, just fyi, and it was still great, and I’m positive it would be great with original ingredients too. I pan fried a couple patties and baked the others, and all were good. Thank You for posting this recipe, it gave me back an old time favorite takeout item!!!!!!, I love egg foo yung, but wanted to veganize it. This looks like just the thing! Baked instead of pan-fried, its so much better and flavorful than the eggy version. Its good with or without the gravy. Black salt has a slightly sulfur taste like hard boiled eggs. You can leave it out if you wish. From chowvegan.


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    Steps

    1
    Done

    Drain and Rinse the Tofu, Wrap in Paper Towels and Place a Heavy Weight on Top. Press For About an Hour. While the Tofu Is Pressing, Chop the Vegetables.

    2
    Done

    Heat a Wok to Hot. When Hot, Add the Oil and Swirl to Coat the Wok. Add the Celery and Leeks, Saut For a Few Minutes, Add the Mushrooms and Water Chestnuts and Cook For Another Minute or So. Place in a Bowl and Set Aside.

    3
    Done

    Preheat the Oven to 400 Degrees.

    4
    Done

    Crumble the Tofu, Add the Rest of the Ingredients and Blend Well Together. Scoop Out a 1/4 Cup of the Mixture and Shape Into a Patty on a Oiled Baking Sheet. Brush the Top of Each Patty With Oil, Flip Over and Brush the Other Side. Bake For 15 Minutes, Gently Flip Over and Bake Another 15 Minutes.

    5
    Done

    to Make the Gravy, Heat the Broth With the Soy Sauce and Sugar. Combine the Cornstarch With a Little Bit of Cold Water and Mix Until Smooth. When the Broth Comes to a Boil, Slowly Add the Cornstarch Mixture and Stir to Desired Thickness.

    6
    Done

    Top the Foo Yung With Gravy and Garnish With the Green Onions, Serve Immediately.

    Avatar Of Michael Cooper

    Michael Cooper

    Plant-based chef creating vibrant and delicious vegan dishes.

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