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, it's so much better and flavorful than the eggy version. It's 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.
Provided by Sharon123
Categories Soy/Tofu
Time 1h
Yield 8-10 patties
Number Of Ingredients 15
Steps:
- 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.
- Heat a wok to hot. When hot, add the oil and swirl to coat the wok. Add the celery and leeks, sauté for a few minutes, add the mushrooms and water chestnuts and cook for another minute or so. Place in a bowl and set aside.
- Preheat the oven to 400 degrees.
- 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.
- 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.
- Top the foo yung with gravy and garnish with the green onions, serve immediately.
Nutrition Facts : Calories 103.8, Fat 2.8, SaturatedFat 0.5, Sodium 461.6, Carbohydrate 15.1, Fiber 1.7, Sugar 2.6, Protein 6
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Alexander Sierra Jr
[email protected]I'm not a big fan of tofu, but I'm willing to give this recipe a try.
jolynda daniel
[email protected]This recipe looks great! I'm going to bookmark it for later.
Md Sab uddin
[email protected]I'm a vegan. Can I use a different type of egg substitute?
Subhash Mandal
[email protected]I'm allergic to tofu. Is there a substitute that I can use?
Dr khursheed Bhayo Khursheed Bhayo
[email protected]This recipe is very similar to a recipe that I already use. I'm not sure if I'll try this one.
TAMANNA Islam
[email protected]I'm not sure about this recipe. I've never cooked with tofu before.
David Khella
[email protected]This recipe looks delicious! I can't wait to try it.
Akash Shah
[email protected]I followed the recipe exactly and the tofu egg foo yung turned out really oily. I think I'll try using less oil next time.
Nestor Da_plug
[email protected]This dish was a bit bland for my taste. I think I'll try adding some more spices next time.
Justus Rush
[email protected]I added some shredded carrots and bean sprouts to the recipe and it turned out great! I think this recipe is very versatile and can be easily customized to your liking.
Cody Castner
[email protected]This recipe is a great way to use up leftover tofu. I also love that it's a one-pan dish, which makes cleanup a breeze.
Westleigh Bush
[email protected]I've made this recipe several times now and it's always a hit with my family and friends. The tofu egg foo yung is always crispy and flavorful, and the sauce is the perfect complement.
jenna okash
[email protected]This dish was so easy to make and turned out so delicious! I was impressed with how well the tofu held its shape and didn't fall apart. The sauce was also very flavorful.
Mervlus Kedner
[email protected]I'm not usually a fan of tofu, but this recipe changed my mind. The tofu was so well-seasoned and cooked to perfection. I loved the addition of the vegetables, which added a nice crunch and flavor.
Julian Bravo
[email protected]This tofu egg foo yung recipe is a game-changer! The texture of the tofu was perfect - crispy on the outside and fluffy on the inside. The combination of flavors was spot-on, with the savory sauce complementing the tofu and vegetables perfectly.