Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Tofu “Egg” Foo Yung Recipe
    Lost? Site Map

    Tofu “Egg” Foo Yung

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    20 mins

    40 mins

    Sharon123's Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    patties

    Units: US | Metric

    Gravy

    Directions:

    1. 1
      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. 2
      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.
    3. 3
      Preheat the oven to 400 degrees.
    4. 4
      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. 5
      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. 6
      Top the foo yung with gravy and garnish with the green onions, serve immediately.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Tofu “Egg” Foo Yung

    Serving Size: 1 (896 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 103.8
     
    Calories from Fat 25
    24%
    Total Fat 2.8 g
    4%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 461.5 mg
    19%
    Total Carbohydrate 15.1 g
    5%
    Dietary Fiber 1.7 g
    6%
    Sugars 2.6 g
    10%
    Protein 5.9 g
    11%

    The following items or measurements are not included:

    vegetable broth

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes