Ingredients

How to make it

  • • In a skillet or wok, sautè the snow peas, mushrooms, onions, and water chestnuts in the oil over low heat for about 5 minutes. When the vegetables are crisp-tender, mix in the bean sprouts. Remove from the heat and set aside.
  • • Preheat the oven to 325 degrees F.
  • • In a blender or food processor, blend together 1 3/4 lbs. tofu and the soy sauce until smooth and creamy. Pour into a bowl and mix in the 1/2 cup tofu, flour, nutritional yeast, if using, and baking powder.
  • • Mix the vegetables and tofu together well. On an oiled cookie sheet, make six to eight 5-inch rounds about 1/2 inch thick, using about 1/2 cup of the mixture for each round. Leave about 1 inch of space between the rounds. Bake for 30 minutes, flip over, and bake 15 more minutes. Serve hot over rice or noodles with Mushroom Gravy (recipe follows).
  • For the Mushroom Gravy:
  • • Mix all the ingredients together in a saucepan. Cook over low heat, stirring until thickened.

Reviews & Comments 1

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  • ttaaccoo 4 years ago
    very wise and nice. Will serve to my dh soon. thank you for this brilliant recipe! 5555555
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