Vegan Egg Foo Young

4.92 from 24 votes

These egg-free Chinese-style omelets are made with a savory batter with tofu, chickpea flour, and a secret ingredient for eggy flavor. Served over rice with gravy, this vegan egg foo young is way better than takeout!

Prep Time20

Cook Time25

Total Time45

Course: Entree

Cuisine: American, Chinese

Servings: omelets

Calories: 198kcal

Author: Alissa Saenz

Ingredients

For the Gravy

1 ⅓ cups low sodium vegetable broth
2 tablespoons soy sauce or tamari
1 teaspoon sriracha sauce (or to taste)
½ teaspoon toasted sesame oil
3 tablespoons cold water
1 ½ tablespoons cornstarch

For the Omelets

1 cup chickpea flour
¼ pound firm tofu
1 cup water
2 tablespoons nutritional yeast flakes
1 tablespoon soy sauce or tamari
½ teaspoon baking powder
½ teaspoon kala namak (or to taste)
About 4 tablespoons canola oil (or high heat oil of choice), divided
2 cups button mushrooms, cleaned and sliced (dice them if they're large)
2 garlic cloves, minced
1 teaspoon freshly grated ginger
2 scallions, white and green parts separated and chopped
1 cup diced celery

For Serving

Cooked rice
Sesame seeds

Instructions

To Make the Gravy

Place the broth, soy sauce, sriracha, and sesame oil into a small saucepan and set it over high heat. Bring the mixture to a boil.
Lower the heat so the mixture is just at a simmer.
Stir the cornstarch and cold water together in a small cup or bowl, until the cornstarch is fully dissolved.
Stir the cornstarch mixture into the simmering broth mixture. Allow it to simmer for about 2 minutes more, until it thickens up a bit.
Remove the pot from the heat. Give it a taste test and adjust any seasonings to your liking.

To Make the Omelets

Place the chickpea flour, water, tofu, nutritional yeast, soy sauce, baking powder, and kala namak, if using, into a blender and blend until smooth.
Lightly coat the bottom of a large skillet with 2 tablespoons of oil and place it over medium heat.
Add the mushrooms in an even layer and cook for about 5 minutes, flip and cook 5 minutes more, until browned and tender. Transfer the mushrooms to a plate.
Add the garlic, ginger, and white parts of scallions to the skillet. Sauté them for about 1 minute, until very fragrant.
Raise the heat to high and add the celery to the skillet. Stir-fry it for about 2 minutes, until tender-crisp.
Transfer the celery to the plate with the mushrooms, then Lower the heat beneath the skillet to medium.
Pour the chickpea flour mixture into a bowl, and stir in the mushrooms and celery mixture.
Coat the bottom of the skillet with the remaining 2 tablespoons of oil.
When the oil is hot, ladle a heaping ½ cup of the batter and veggie mixture into the skillet. You can ladle a few more omelets into the skillet, but make sure not to crowd them.
Allow the batter to cook for about 4 minutes, until bubbles start to pop up in the middle. Test it with a spatula and flip the omelet if it feels ready.
Cook the omelet for about 4 minutes on the other side.
Repeat until all of the batter is used, adding oil to the skillet between batches as needed. You should get about 6 omelets.
Serve the omelets over rice and top with gravy, green parts of scallions, and sesame seeds. Serve.

Notes

Nutrition information does not include rice or sesame seeds.

Nutrition