Vegan Egg Foo Yung Tofu Yung
Experience the perfect fusion of flavor and texture with this Vegan Egg Foo Yung Tofu Yung recipe, a plant-based twist on the classic Chinese-American favorite. Crafted with protein-packed firm tofu and chickpea flour, this recipe delivers a fluffy, omelet-like patty bursting with the savory notes of soy sauce, sesame oil, and nutritional yeast. Packed with vibrant veggies like carrots, mushrooms, and bean sprouts, each bite is as wholesome as it is delicious. Top it off with a rich, umami-packed gravy made from vegetable broth and a hint of maple syrup for the perfect finishing touch. Quick to prepare and utterly satisfying, this vegan dish is perfect for weeknight dinners or as a crowd-pleasing brunch option. Whether you're a seasoned vegan or looking to explore plant-based cooking, Tofu Yung is sure to impress with its bold flavors and hearty appeal!
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Recipe Information
Ingredients
- 400 g Firm tofu
- 120 g Chickpea flour
- 2 tbsp Nutritional yeast
- 2 tbsp Soy sauce
- 1 tsp Sesame oil
- 180 ml Water
- 2 cloves Garlic (minced)
- 3 Green onions (chopped)
- 1 cup Carrots (shredded)
- 1 cup Mushrooms (finely chopped)
- 1 cup Bean sprouts
- 1 tbsp Cornstarch
- 240 ml Vegetable broth
- 1 tbsp Rice vinegar
- 1 tsp Maple syrup
- 1 tsp Salt
- 2 tbsp Cooking oil
Instructions
Drain the tofu and crumble it into a large mixing bowl using your hands or a fork.
Add chickpea flour, nutritional yeast, soy sauce, sesame oil, water, and salt to the bowl. Mix well until the batter has a thick, pancake-like consistency. Adjust water as needed.
Fold in the garlic, green onions, carrots, mushrooms, and bean sprouts. Stir until the vegetables are evenly distributed in the batter.
Heat 1 tablespoon of cooking oil in a large non-stick skillet over medium heat.
Scoop about 1/3 cup of the batter into the skillet for each patty. Flatten it slightly with the back of a spoon. Cook 3-4 minutes on each side, or until golden brown. Repeat with the remaining batter, adding more oil to the pan as necessary.
To make the gravy, whisk cornstarch with vegetable broth in a small saucepan until dissolved.
Add soy sauce, rice vinegar, and maple syrup to the saucepan and bring to a simmer over medium heat, whisking constantly. Cook for 2-3 minutes, or until the sauce thickens to your desired consistency.
Serve the tofu patties warm, topped with the gravy. Garnish with additional green onions if desired.
Nutrition Facts
Calories |
1774 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.9 g | 109% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4007 mg | 174% | |
| Total Carbohydrate | 154.9 g | 56% | |
| Dietary Fiber | 39.6 g | 141% | |
| Total Sugars | 43.1 g | ||
| Protein | 112.5 g | 225% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 2992 mg | 230% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 4226 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
