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+ servings

Tofu and Mushroom Foo Young with Fresh Scallions

A delicious and light vegan and gluten-free alternative to the takeout classic, egg foo young. It's packed with veggies and delicious plant-based protein, and has the perfect crisp outside and soft interior! Plus, it's so simple to make and is the perfect "everything but the kitchen sink" meal.
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Course: Main Course, Entree
Cuisine: Chinese, Comfort Food, Vegan, Healthy!
Diet: Gluten Free, Vegan, Vegetarian
Keyword: Gluten-free, Vegan, better-than-takeout, tofu, fake-out takeout, egg foo young, plant-based, mushroom
Servings: 6 people
Calories: 352kcal
Author: LM


  • 14 oz extra firm tofu pressed
  • 8 oz shiitake mushrooms roughly chopped
  • 3/4 cup carrots shredded
  • 1 cup baby spinach roughly chopped and packed
  • 1/2 cup corn (frozen)
  • 1/2 cup peas
  • 1/2 cup scallions thinly sliced
  • 1 tbsp nutritional yeast
  • 1 tsp sesame oil
  • 1 flax tapioca egg
  • 1 tbsp soy sauce
  • 1/2 tsp turmeric
  • 1/4 tsp white pepper
  • vegetable cooking spray

For the gravy:

  • 2 cups vegetable broth or bouillon
  • 1/2 cup scallions thinly sliced
  • 3/4 tbsp brown sugar
  • 2 tbsp soy sauce
  • 1 tsp chili oil *sub red pepper flakes if you don't have sriracha
  • 1 tbsp cornstarch *you can sub tapioca starch in the same amount
  • 2 tbsp water

To serve:

  • 2 cups brown rice cooked
  • sesame seeds
  • chopped cilantro or more scallions for garnish


To make the patties:

  • Preheat oven to 425°.
  • Press tofu under a heavy object to remove moisture.
  • In the meantime, heat a tablespoon of neutral oil (such as canola, avocado, or peanut oil) in a wok or large nonstick skillet until shimmering. Add mushrooms and sauté until they soften and begin to release liquid. Then add corn, carrots, spinach, peas, and scallions and sauté until they are softened and slightly browned, about 5 minutes.
  • Shred tofu with a fork until it is in small, even chunks. It should look a bit like dry scrambled eggs.
  • Combine shredded tofu, sautéed vegetables, and flax egg in a large mixing bowl and stir to combine. Add soy sauce, nutritional yeast, turmeric, sesame oil, and white pepper and stir again. Then, using your hands, form hamburger sized patties.
  • Lightly grease a large baking pan with cooking spray. As you make the patties, place them on the baking sheet and bake them for approximately 30 minutes, or until they are crispy and golden brown on the outside, but still tender in the middle. Cool them on a cooking rack.

For the gravy:

  • Place broth, brown sugar, and soy sauce in a saucepan over medium-high heat, stirring occasionally until you reach a rolling boil.
  • While the broth mixture is heating, mix the cornstarch and water together in a small bowl until a smooth, viscous slurry forms.
  • Add the slurry to the boiling gravy mixture and stir rapidly for about a minute. Then, reduce heat and bring gravy to a simmer. You should see the it thicken slightly.
  • Add the scallions and chili oil to the gravy, stir, and turn off the heat.

To serve:

  • Pour gravy over patties and rice as desired. Garnish with remaining scallions and cilantro or parsley. Sesame seeds also make a nice, crunchy garnish.


Serving: 1serving | Calories: 352kcal | Carbohydrates: 64g | Protein: 14g | Fat: 5g | Saturated Fat: 1g | Sodium: 883mg | Potassium: 613mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3601IU | Vitamin C: 11mg | Calcium: 67mg | Iron: 3mg
Tried this recipe?Let us know how it was!