Vegan Egg Foo Yung (Tofu Yung)

After making the Chicago Diner's recipe for Tofu Loaf ( ), 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: was great! Thanks so muchI'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 by   
  • Prep
    40 mins
  • Cook
    40 mins
  • Serve in
    80 mins


  •   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


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