Tofu pancakes with mushroom sauce

6 servings

Ingredients

QuantityIngredient
1tablespoonOlive oil
2cupsChopped white or cremini mushrooms
2Cloves garlic; minced
Salt and freshly ground black pepper; to taste
1tablespoonWhole wheat flour
1cupCalcium-enriched soy milk
1poundsFirm low-fat tofu
½cupWhole wheat flour
½cupCalcium-enriched soy milk
1cupBean sprouts
½cupSliced water chestnuts
¼cupFinely chopped green onions
½cupSliced shiitake mushrooms
¼cupDrained and soaked hijiki
1tablespoonTamari or soy sauce
2tablespoonsPeeled and grated fresh gingerroot
2tablespoonsOlive oil

Directions

MUSHROOM SAUCE

TOFU PANCAKES

6 SERVINGS VEGAN

For a casual supper, I always enjoy these tofu pancakes topped with a rich mushroom sauce. For optimum taste, prepare the pancake mixture and chill it overnight-the flavors will blend, and the cakes will turn more easily.

Serve with brown rice and Emerald Sea Salad. Calcium per serving: 520 mg.

Sauce: In medium saucepan, heat oil over medium heat. Add mushrooms, garlic, salt and pepper, and cook, stirring often, until mushrooms are soft, about 7 minutes. Reduce heat to low. Add flour and cook, stirring constantly, 1 minute. Slowly stir in soy milk and cook, stirring constantly, until thick and bubbly, 3 to 5 minutes. If desired, transfer mixture to food processor or blender and process until smooth. Set aside.

In food processor or blender, combine tofu, flour and soy milk and process until smooth, Transfer mixture to medium bowl. Stir in bean sprouts, water chestnuts, green onions, shiitake mushrooms, hijiki, tamari or soy sauce and ginger. Batter should be fairly stiff-add more flour if needed.

In large nonstick skillet, heat oil over medium heat. Drop batter in skillet by spoonfuls to form 3-inch pancakes about ¼-inch thick. Cook until golden brown, turning carefully, 2 to 3 minutes per side. Remove to paper towels to drain. Repeat with remaining batter, adding more oil to skillet if necessary. To serve, arrange pancakes on a heated platter and top with sauce.

PER SERVING: 205 CAL.; 10G PROT.; 9G TOTAL FAT (1G SAT. FAT); 22G CARB.; 0 CHOL.; 279MG SOD.; 3G FIBER.

Recipe by: Vegetarian Times Magazine, March 1998, page 53 Converted by MM_Buster v2.0l.