Name: Recipe for Tofu Yung Patties
Prep time: 15-20 minutes
Cook time: 20-25 minutes
Total time: 45 minutes
Yield: 12 (¼ cup) patties, 1 per serving
Cuisine: Entrees
Ingredients: 1 (14–15 oz.) block extra-firm tofu, drained; 1/3 oat flour, stirred; 2 flaxseed meal; 2 nutritional yeast flakes; 1 Chicken-Style Seasoning; 1 low-sodium soy sauce; 1 Himalayan black salt or regular salt; 2 onion powder; 1/2 garlic powder; 1/4 coriander; 1/2 minced cabbage; 2/3 mushrooms, diced; 1/2 carrot, grated medium; 1/2 green onions, ¼-inch slices; 1/4 onion, minced; 1/2 (2.5 oz.) can water chestnuts, diced; 1/2 cooking oil; 1 water; 1-2 light soy sauce; 1 cornstarch; 1 Chicken-Style Seasoning; 1/2 agave or other liquid sweetener; Toasted sesame seeds and green onion for garnish

Three tofu yung patties on white surface with shredded zucchini garnish

Entrees An Asian Favorite with a Twist

This is a fun vegan version of egg foo yung and a good way to add vegetables to your entrée. We have picked these particular veggies for crunch and flavor, but you can dice any leftovers you may have in your fridge for a great patty. Try and incorporate at least one veggie with crunch and use a half cup of onion for flavor; other than that, the sky is the limit! The cooking time may vary depending on how many you can cook at one time. If you prefer, they can be baked at 400°F approximately 25 minutes, turning once.

Tofu Yung Patties

Recipe courtesy of

Heather Leno

Prep Instructions

Yield: 12 (¼ cup) patties, 1 per serving
Prep Time: 15-20 minutes
Cook Time: 20-25 minutes
Total Time: 45 minutes

Recipe Ingredients

1 (14–15 oz.) block extra-firm tofu, drained
1/3 cup oat flour, stirred
2 tablespoons flaxseed meal
2 tablespoons nutritional yeast flakes
1 tablespoon Chicken-Style Seasoning
1 tablespoon low-sodium soy sauce
1 teaspoon Himalayan black salt or regular salt
2 teaspoons onion powder
1/2 teaspoon garlic powder
1/4 teaspoon coriander
1/2 cup minced cabbage
2/3 cup mushrooms, diced
1/2 cup carrot, grated medium
1/2 cup green onions, ¼-inch slices
1/4 cup onion, minced
1/2 (2.5 oz.) can water chestnuts, diced
1/2 teaspoon cooking oil
1 cup water
1-2 tablespoons light soy sauce
1 tablespoon cornstarch
1 teaspoon Chicken-Style Seasoning
1/2 teaspoon agave or other liquid sweetener
Toasted sesame seeds and green onion for garnish

Thoroughly mash tofu until it is completely smooth and sticks together. Add the oat flour, flax meal, and the following 7 seasonings, combining well; set aside.
Sauté for 5 minutes the cabbage, mushrooms, carrot, onions, and water chestnuts in a nonstick frying pan using a small amount of water as needed just to keep them from sticking.
When all moisture is evaporated, mix them into the tofu until evenly dispersed throughout.
Heat the nonstick skillet to medium-low and wipe with 1/2 teaspoon cooking oil. Make patties by scooping 1/4 cup mixture and patting down so they are 1/2-inch thick. Cook over medium-low heat until browned; turn and cook other side. A higher heat will not let the center firm up before it is too brown.
While patties are cooking, make the gravy. In a small saucepan, combine the water, soy sauce, cornstarch, Chicken-Style Seasoning, and agave; cook and whisk until thickened. It is a very thin gravy.
Serve patties with a drizzle of gravy, a sprinkling of toasted sesame seeds, and a few chopped green onions.