Yield

6 servings

How to prepare

In a skillet or wok, saute the snow peas, mushrooms, onions and water, chestnuts in the oil over low heat for about five minutes. When the vegetables are crisp-tender, mix in the bean sprouts. Remove from the heat and set aside. Preheat the oven to 325°F. Blend the 1-3/4 pounds tofu and the soy sauce until smooth and creamy. Pour into a bowl and mix in the 1/2 cup tofu, flour, nutritional yeast 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 one inch of space between the rounds. Bake for thirty minutes, flip over and bake fifteen more minutes. Serve hot over rice or noodles with Mushroom Gravy.

Ingredients

1 cup snow peas
1 cup sliced fresh mushrooms
8 green onions, cut into 1-1/2-inch pieces
1 (8-oz) can water chestnuts, sliced
2 tablespoons oil
2 cups fresh bean sprouts
1-3/4 Ibs. tofu, mashed
2 tablespoons soy sauce
1/2 cup mashed tofu
3/4 cup unbleached white flour
3 tablespoons nutritional yeast (optional)
2 teaspoons baking powder

Mushroom Gravy

How to prepare

Mix all the ingredients together in a saucepan. Cook over low heat, stirring until thickened.

Ingredients

2 cups cold water
4 tablespoons soy sauce
2 tablespoons cornstarch
1/2 cup finely diced fresh mushrooms

Nutritional Value

Per serving: Calories 297. Protein 16g, Fat 10g, Carbohydrates 32g, Calcium 291mg, Fiber 5g, Sodium 1025mg.