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 / Vegan Egg Foo Yung (Tofu Yung) Recipe
    Lost? Site Map

    Vegan Egg Foo Yung (Tofu Yung)

    Vegan Egg Foo Yung (Tofu Yung). Photo by tendollarwine

    1/1 Photo of Vegan Egg Foo Yung (Tofu Yung)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    40 mins

    40 mins

    tendollarwine's Note:

    After making the Chicago Diner's recipe for Tofu Loaf ( http://www.recipezaar.com/244215 ), I realized that the consistency was similar to that of Egg Foo Yung. So I experimented and came up with this. Use whatever vegetables and seasoning you like, or even some vegan immitation seafood! There was a comment about it tasting "cheesey"...I realized I put in the wrong measurement for the toasted sesame oil and that could give it a cheesey taste. It it corrected now, my apologies. This gravy recipe works very well, just add some more tamari to the finished gravy: http://www.recipezaar.com/244337

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat 1 tbsp of the canola oil in a wok or large pan over medium heat. Sauté the garlic, celery, mushrooms, onions, and water chestnuts until the onions begin to soften. Add the bean sprouts last and stir constantly for 2 minutes then remove from heat.
    2. 2
      Preheat the oven to 375°F.
    3. 3
      Put the tofu, 2 tbsp of canola oil, sesame oil and tamari in a food processor and blend until smooth. Scrape the mixture into a bowl and fold in the vegetables.
    4. 4
      Grease a baking sheet with more canola oil or oil spray and drop large spoonfuls of the tofu mixture onto the pan, as big or small as you want.
    5. 5
      Bake in the oven for at least 25 minutes, or until the tofu browns. While the tofu is cooking, make the gravy and rice. Remove and let the tofu yung rest for 5 minutes before serving over rice with brown gravy.

    Ratings & Reviews:

    • on December 09, 2010

      This was great! Thanks so much

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 23, 2007

      15

      I'm so sorry to give it this rating, but I just didn't like it. I've tried some of your other recipes before and loved them all, but this one just didn't taste right. There is something about the flavor that's wrong, but I can't put my finger on it. It tasted kind of "cheesy", would be the best way to describe it. But the gravy was good.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Vegan Egg Foo Yung (Tofu Yung)

    Serving Size: 1 (375 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 382.0
     
    Calories from Fat 114
    29%
    Total Fat 12.7 g
    19%
    Saturated Fat 1.6 g
    8%
    Cholesterol 0.0 mg
    0%
    Sodium 191.4 mg
    7%
    Total Carbohydrate 56.1 g
    18%
    Dietary Fiber 6.0 g
    24%
    Sugars 3.6 g
    14%
    Protein 13.3 g
    26%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites