Tofu Pancakes with Mushroom Sauce

[Guest guest]

Tofu Pancakes with Mushroom Sauce 01-MAR-98 p. 53

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. Calcium per serving: 520 mg.

 

Mushroom Sauce

1 Tbs. olive oil

2 cups chopped white or cremini mushrooms

2 cloves garlic, minced

Salt and freshly ground black

pepper to taste

1 Tbs. whole wheat flour

1 cup calcium-enriched soy milk

1 lb. firm low-fat tofu

1/2 cup whole wheat flour

1/2 cup calcium-enriched soy milk

1 cup bean sprouts

1/2 cup sliced water chestnuts

1/4 cup finely chopped green onions

1/2 cup sliced shiitake mushrooms

1/4 cup drained and soaked hijiki

1 Tbs. tamari or soy sauce

2 Tbs. peeled, grated fresh gingerroot

2 Tbs. olive oil

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 1/4 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; 10 G PROT; 9 TOTAL FAT (1 SAT.

FAT); 22 G CARB.; CHOL; 279 MG SOD.; 3 FIBER

 

 

 

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