Savory Vegan Tofu & Shiitake Mushroom Patties
Savor the delightful flavors of our Savory Vegan Tofu & Shiitake Mushroom Patties, a creative twist on traditional egg foo yung. This plant-based recipe showcases crumbled extra firm tofu, hearty shiitake mushrooms, and crisp water chestnuts, all baked to perfection for a healthier take on this classic dish. The addition of black salt offers a unique, egg-like flavor that elevates every bite. Serve them with a luscious homemade gravy that brings everything together, making this dish not only a delicious meal but also a crowd-pleasing option for gatherings. Perfect with a side of steamed rice or mixed greens, these patties are sure to satisfy vegans and non-vegans alike!
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Fresh shiitake mushrooms
6 (chopped)
Celery ribs
2 (chopped)
Leek
1 medium (white and some green part, chopped)
Water chestnuts
3 ounces (sliced)
Oil
1 teaspoon (for sautéing)
Extra firm tofu
1 (14 ounce) package (drained and pressed)
Soy sauce
1 tablespoon
Black salt
1/2 teaspoon (alternatively, use mineral salt)
Flour
1/2 cup
Baking powder
1 teaspoon
Green onion
1 stalk (chopped, for garnish)
Vegetable broth
1 cup (for gravy)
Soy sauce (for gravy)
1 tablespoon
Sugar
1 teaspoon
Cornstarch
1 tablespoon
Instructions
1
Begin by draining and rinsing the tofu. Wrap it in paper towels and place a heavy weight on top to press out excess moisture. Allow it to press for about an hour while you prepare the vegetables.
2
After pressing the tofu, finely chop the fresh shiitake mushrooms, celery ribs, and leek. Set them aside.
3
In a hot wok, add the oil and swirl to coat. Sauté the chopped celery and leek for about 3-4 minutes until softened. Add the shiitake mushrooms and water chestnuts, cooking for an additional minute until fragrant. Remove the vegetable mixture from the heat and place it in a bowl.
4
Preheat your oven to 400°F (200°C) while you continue with the recipe.
5
Crumble the pressed tofu into a large bowl and add the sautéed vegetables, soy sauce, black salt, flour, and baking powder. Mix everything together well until combined.
6
On a lightly oiled baking sheet, scoop out 1/4 cup of the tofu mixture and shape it into a patty. Repeat this process to form 8-10 patties. Brush the tops with a little oil, flip them over, and brush the other side as well.
7
Place the baking sheet in the preheated oven and bake for 15 minutes. Gently flip each patty over and bake for an additional 15 minutes, or until golden brown and firm.
8
To prepare the gravy, combine the vegetable broth, soy sauce, and sugar in a saucepan, and bring to a boil. In a separate small bowl, mix the cornstarch with a little bit of cold water until smooth. Gradually add this mixture to the boiling broth, stirring continuously until the gravy thickens to your desired consistency.
9
Serve the baked tofu patties topped with the rich gravy and garnish with chopped green onions. Enjoy your delicious, plant-based meal immediately!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Savory Vegan Tofu & Shiitake Mushroom Patties?
They are a plant-based take on traditional egg foo yung made with crumbled extra firm tofu, shiitake mushrooms, and water chestnuts.
Is this recipe vegan?
Yes, this recipe is entirely plant-based and vegan-friendly.
What type of tofu should I use?
You should use one 14-ounce package of extra firm tofu for the best texture.
How do I prepare the tofu for the patties?
Drain and rinse the tofu, wrap it in paper towels, and place a heavy weight on top for about an hour to press out excess moisture.
What gives these patties an egg-like flavor?
The addition of black salt (Kala Namak) provides a unique sulfurous flavor that mimics the taste of eggs.
Can I substitute black salt?
If you do not have black salt, you can use regular mineral salt instead, though the egg-like flavor will be less pronounced.
What vegetables are included in the patties?
The patties include fresh shiitake mushrooms, celery ribs, leeks, and water chestnuts.
Do I need to cook the vegetables before adding them to the tofu?
Yes, you should sauté the chopped celery, leeks, shiitake mushrooms, and water chestnuts in a wok until softened and fragrant.
What temperature should I bake the patties at?
The oven should be preheated to 400°F (200°C).
How long do the patties need to bake?
Bake the patties for a total of 30 minutes, flipping them halfway through at the 15-minute mark.
How many patties does this recipe make?
This recipe makes approximately 8 to 10 patties.
What is the recommended size for each patty?
Use 1/4 cup of the tofu mixture to shape each individual patty.
What is used as a binder for the patties?
A combination of flour and baking powder helps bind the crumbled tofu and vegetables together.
How do I make the gravy?
Boil vegetable broth, soy sauce, and sugar, then stir in a cornstarch slurry until the mixture thickens.
What ingredients are in the cornstarch slurry?
The slurry consists of one tablespoon of cornstarch mixed with a small amount of cold water.
What should I serve with these patties?
They are delicious when served with steamed rice or a side of mixed greens.
How do I garnish the dish?
Garnish the patties with chopped green onions before serving.
Are these patties fried?
No, these patties are baked in the oven for a healthier alternative to traditional frying.
Can I use the green part of the leek?
Yes, the recipe suggests using the white part and some of the green part of the leek.
What provides the crunch in the patties?
Sliced water chestnuts provide a crisp and crunchy texture.
How much oil is used for sautéing?
Only one teaspoon of oil is needed for sautéing the vegetable mixture.
Can I make this recipe soy-free?
Since the main ingredient is tofu and it uses soy sauce, it is not soy-free as written.
Is there a gluten-free option?
While the recipe calls for flour, you could try using a gluten-free flour blend and tamari to make it gluten-free.
How do I ensure the patties don't stick to the pan?
Bake them on a lightly oiled baking sheet and brush the tops of the patties with a little oil before baking.
Should the shiitake mushrooms be fresh?
The recipe specifically calls for 6 fresh shiitake mushrooms.
What is the total preparation time for pressing tofu?
The tofu should be pressed for about one hour.
How do I know when the patties are done?
They should be golden brown and firm to the touch after 30 minutes of baking.
What kind of vegetable broth should I use for the gravy?
Any standard vegetable broth will work for the gravy base.
How much soy sauce is required for the entire recipe?
You will need one tablespoon for the patty mixture and another tablespoon for the gravy.
Can I prepare this for a gathering?
Yes, these patties are a great crowd-pleasing option for gatherings and parties.