Prepare the mushroom sauce: Heat olive oil in a medium saucepan over medium heat.

Add chopped mushrooms and minced garlic to the saucepan.

Season with salt and freshly ground black pepper.

Cook, stirring often, until mushrooms are soft, about 7 minutes.

Reduce heat to low.

Add whole wheat flour and cook, stirring constantly, for 1 minute.

Slowly stir in calcium-enriched soy milk and cook, stirring constantly, until the sauce thickens and becomes bubbly, about 3 to 5 minutes.

For a smoother sauce, transfer the mixture to a food processor or blender and process until smooth. Set aside.

Prepare the tofu pancake batter: In a food processor or blender, combine firm low-fat tofu, whole wheat flour, and plain soy milk.

Process until smooth.

Transfer the tofu mixture to a medium bowl.

Stir in bean sprouts, sliced water chestnuts, finely chopped green onions, sliced shiitake mushrooms, drained and soaked hijiki, tamari or soy sauce, and peeled, grated fresh gingerroot.

Adjust the batter consistency: If the batter seems too thin, add more flour until it reaches a fairly stiff consistency.

Cook the pancakes: Heat olive oil in a large nonstick skillet over medium heat.

Drop batter by spoonfuls into the hot skillet to form 3-inch pancakes, about 1/4 inch thick.

Cook the pancakes until golden brown, turning carefully, about 2 to 3 minutes per side.

Remove the cooked pancakes to paper towels to drain off excess oil.

Repeat the cooking process with the remaining batter, adding more oil to the skillet if needed.

Serve: Arrange the tofu pancakes on a heated platter.

Top the pancakes generously with the prepared mushroom sauce.