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Guest Post: ToFoo Yung

I am currently enjoying the beautiful state of North Carolina! Since there is not a lot of time to blog, I have another awesome guest post coming your way.

Please welcome Carrie who is not only a vegan and yoga teacher, but an awesome cook as well! Thanks Carrie for sharing this recipe with us, I can’t wait to make it when I get home 🙂

Egg Foo Yung is a typical Chinese American dish that you might find at your local take-out joint.  Basically an omelet filled with veggies, and traditionally deep fried, although many home cooks pan fry their Egg Foo Yung. 

Egg Foo Yung was derived to please Western palates and is based on the more traditional Chinese dish of Fu Yung Egg Slices from Shanghai. 

Egg Foo Yung is one of the few Chinese dishes that does not come cooked in sauce, but rather with a brown sauce or gravy on the side. 

The vegetables in Egg Fu Yung vary greatly but often consist of celery, onions, bamboo shoots, and almost always mung bean sprouts

Different from an omelet, in Egg Fu Yung the vegetables are actually combined with the egg before frying rather than folded in the middle.

A batch of freshly sprouted mung beans is actually what lead to the creation of this vegan version of Egg Foo Yung, or ToFoo Yung, if you will! 

I have a huge batch of mung beans that just came out of the sprouter, and I was looking for ways to use them up.  Salads and stir-fry seemed so boring, then it hit me; Egg Foo Yung!

This dish comes together in less than 30 minutes, and is a great BLD (breakfast, lunch, or dinner).  Serve it with a side of stir fried broccoli and garlic for a complete meal.


ToFoo Yung
Serves 2

  • ½ block Extra Firm Tofu (pressing is not necessary for this dish)
  • ¼ cup diced celery
  • ¼ cup diced onion
  • ¼ cup shredded cabbage
  • ½ cup freshly sprouted mung beans
    **bean sprouts are available in the produce section of
    your grocery store if you do not have sprouter.
  • 2 tsp. Tamari (or soy sauce)
  • 1 tsp ground black pepper
  • ¼ cup chopped cilantro for garnish

For Sauce:

  • 1 ½ cup mock chicken broth (or vegetable broth)
  • 3 Tbs. Tamari (or soy sauce)
  • 1 Tbs. agave nectar
  • 1 ½ Tbs corn starch
  • 4 Tbs. cold water

Dissolve cornstarch in cold water and set aside.  Begin heating 2 Tbs. olive oil in a large skillet (you want your pan and oil to get screaming hot).  In a large bowl add all Foo Yung ingredients (to cilantro), crumbling tofu over veggies.

Using you hands, squish together tofu and veggies, as if you were making a meatloaf.  Add tofu-veggie mixture to screaming hot skillet, then using a wooden spoon press it around the bottom of the skillet to form a thin layer (like and omelet or a pancake). 

Reduce heat to medium-high and cook until bottom of tofu layer is browned.  Using a large spatula flip tofu mixture over (keeping it together as best possible, and pressing any bits that fell apart back together).  Reduce heat to medium and continue to brown on opposite side.

While second side of tofu is browning, in a small sauce pan add stock, tamari and agave and bring to a boil.  Once boiling, re-stir cornstarch mixture and whisk into broth.  Reduce heat and simmer until desired thickness (should be the consistency of gravy).

Again, using a large spatula plate the ToFoo Yung on a dish, sprinkle with chopped cilantro, and serve sauce on the side to pour over at the table.

I’d like to finish up by thanking Sarah for letting me guest post for her this week and share this exciting recipe with you. (It was my pleasure, isn’t she amazing?!)

If you liked this recipe visit me at The Happy Vegan Yogini for more great vegan recipes.

Vegan MoFo: My First Vegan Survey!

I saw this survey over on Happy Herbivore, which if you’ve never visited and you are looking for some awesome vegan recipes, you must go there NOW! Well, perhaps read my survey first 😉

1. Favorite non-dairy milk?

It’s a tie between unsweetened Almond Breeze and Rice Milk

2. What are the top 3 dishes/recipes you are planning to cook?

I have yet to try a tofu scramble so I want to do that and I also want to make some vegan cookies and pizza!

3. Topping of choice for popcorn?

I don’t really eat it and if I do it’s plain

4. Most disastrous recipe/meal failure?

That Lentil casserole I made a while back was pretty bland

5. Favorite pickled item?

Definitely just pickles but especially the ones Josh gets from Pickle Guys in NYC

6. How do you organize your recipes?

They are all thrown in a drawer with the cookbooks in my dining room!

7. Compost, trash, or garbage disposal?

I throw most things away except for glass, plastic and cans which I recycle. I rarely use my garbage disposal.

8. If you were stranded on an island and could only bring 3 foods…what would they be (don’t worry about how you’ll cook them)?

Peanut butter, oats and bananas.

9. Fondest food memory from your childhood?

Baking cookies with my great grandma at Christmas time.

10. Favorite vegan ice cream?

So Delicious chocolate velvet was the most recent one, I try not to eat it too often.

11. Most loved kitchen appliance?

Loved? I don’t know, most of mine annoy me and need to be replaced. But I guess the microwave gets the most usage.

12. Spice/herb you would die without?

Garlic, I put it in almost every thing I make (except desserts, ha ha).

13. Cookbook you have owned for the longest time?

Better Homes and Gardens cookbook, which I don’t think I’ve used in forever.

14. Favorite flavor of jam/jelly?

Right now, it’s Blueberry!

15. Favorite vegan recipe to serve to an omni friend?

When I find it, I’ll let you know!

16. Seitan, tofu, or tempeh?

Tofu since it’s the only one of the three I’ve had so far.

17. Favorite meal to cook (or time of day to cook)?

Breakfast is my favorite to cook, eat, etc.

18. What is sitting on top of your refrigerator?


19. Name 3 items in your freezer without looking.

Flax seeds, Artichoke burgers, spinach.

20. What’s on your grocery list?

Don’t know yet, I need to make one! Time to try some more new recipes 🙂

21. Favorite grocery store?

Whole Foods but I haven’t been there in a while. Of the “regular” stores I think I’d have to say Meijer.

22. Name a recipe you’d love to veganize, but haven’t yet.


23. Food blog you read the most (besides Isa’s because I know you check it everyday). Or maybe the top 3?

Well, the ones I read the most aren’t really vegan — Carrots ‘n Cake, Healthy Tipping Point and my home girl Namaste

So far I only read two vegan blogs: Happy Herbivore and Happy Vegan Yogini, who just happens to live near me, hooray!

24. Favorite vegan candy/chocolate?

Real dark chocolate (without milk products). I need to try more though!

25. Most extravagant food item purchased lately?

I don’t know! I’ve actually been very frugal lately. Sorry, I’m boring 😉

I need to fill this out again at the end of the month perhaps!

Happy Friday!!