12 egg whites
8 oz. tofu
1 celery stalk, chopped
1 green onion, chopped
1/2 c. zucchini, shredded
1/8 lb. mushrooms, sliced
1/4 lb. bean sprouts
1 tsp. sherry
1 tsp. soy sauce
Pepper

Crumble tofu into a large bowl; add sherry and soy sauce. Let stand 5 minutes. Add the rest of the ingredients.

Heat a griddle or large frying pan over medium heat; spray with Pam. Spoon mixture, about 1/4 cup for each patty, onto griddle. From the bowl, spoon about 2 more tablespoons of only the liquid egg over each patty and distribute evenly over vegetables. Cook until egg is set and bottoms of patties are golden brown. Turn and cook other side. 5 servings.