Chef: Jeannie Hudkins
Makes: 2 servings
Prep time: 20 minutes
Cook time: 30 minutes (mostly unattended)

INGREDIENTS

  • 2 portobello mushrooms, rinsed
  • 2 scallions, chopped
  • 1 c mushrooms, chopped
  • 1 pkg. bean sprouts, rinsed
  • 1 12.3-oz. pkg. firm or extra-firm silken tofu (sold in Asian sections of supermarkets)
  • 2 t Turmeric
  • 2 T soy sauce

DIRECTIONS

  1. Preheat oven to 350 degrees.
  2. Water-saute portobello mushrooms for 10 minutes. Remove from pan and set aside
  3. Water-saute scallions and mushrooms for 5 minutes. Add bean sprouts and saute until bean sprouts are tender, being careful not to overcook them. Drain excess water and set aside.
  4. In a blender, blend tofu, turmeric, and soy sauce.
  5. In a large bowl, combine the tofu mixture with the bean sprout/mushroom mixture.
  6. Line a pan with non-stick aluminum foil. Using a large spoon, place tofu mixture on foil-lined pan to resemble two large pancakes. 
  7. Cook for 15 minutes, then carefully flip the ‘pancakes’. (If they break, simply rearrange into pancake shapes.) Cook for another 15 minutes. Optionally, broil for a few minutes to crisp the topside.
  8. Serve each To-Fu Yung pancake on top of a portobello mushroom. Enjoy with a side of black rice and steamed kale. 

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