Ingredients
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6
-
2
-
1
-
3
-
1
-
1
-
1
-
1/2
-
1/2
-
1
-
-
-
-
-
Directions
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. |
