Vegan Egg Foo Yung (Tofu Yung)
photo by tendollarwine
- Ready In:
- 1hr 20mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1 lb firm tofu, drained
- 3 tablespoons canola oil
- 1 tablespoon tamari
- 1 teaspoon toasted sesame oil
- 1 celery rib, halved lengthwise and chopped
- 1 cup water chestnut
- 3 green onions, finely chopped
- 2 cups bean sprouts
- 2 cups sliced mushrooms, minced (or pulsed in a food processor)
- 2 garlic cloves, minced
- 6 cups cooked brown rice
directions
- 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.
- Preheat the oven to 375°F.
- 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.
- 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.
- 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.
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Reviews
-
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.
RECIPE SUBMITTED BY
tendollarwine
Milwaukee, WI
I've been vegan since February of 2005, and I was vegetarian for almost a year before that. I love cooking vegan food. People always ask me, "What do you eat?" or, "Doesn't being vegan make it harder to cook?" Nope! In fact, I've found that going vegan opened up a whole new world of cooking for me. I've tried ingredients I otherwise never would have heard of, and found vegan products that are even better than their non-vegan counterparts. I love creating new dishes and recipezaar has been a wealth of inspiration.
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