Put pesto and yuba together and nine times out of ten, you’d be right in thinking we’d have a high-protein faux noodle situation on the table. This is the one time out of ten where you’d be wrong.
Why Yuba? Why Not!
Thinly sliced soymilk skin, AKA yuba, makes an excellent facsimile for fettuccine; toothsome yet delicate, tangling with any pasta sauce as elegantly as anything made from wheat. And yes, while you could very happily stop there, treating that mixture more like a tuna salad and slapping it on a bun offers numerous benefits. For one, you can now eat it with your hands, shamelessly, and in public, which brings me to the second point of its enhanced portability. Can you eat a bowlful of spaghetti in the car, or pack it up and put it in a purse? Perhaps, but it I’d still argue that a sandwich full of pesto yuba has the edge.
Simple Swaps
Fresh yuba has become harder to get my hands on since moving away from California, inspiring me to recreate this understated classic with grated tofu, in case you’re wondering about substitutions. In fact, taking super firm tofu to a basic box grater yields a consistency more aligned with a conventional shredded chicken, faux crab, or tuna situation, more substantial and meaty, making its place between two slices of bread self-evident.
It’s not a flashy meal. It doesn’t sizzle, there’s no microgreen garnish. It’s not even particularly creative; just a different way of looking at an infinitely versatile ingredient that deserves to be more than another alt noodle.
Pesto Yuba Sandwich
Yuba meets pesto in this hand-held meal, more substantial than a mere low-carb pasta swap. Forget chicken or tuna; yuba is the new salad meant for your sandwich!
Ingredients
- 2 Ounces Fresh Basil
- 2 Tablespoons Pine Nuts
- 1 Tablespoon White Miso Paste
- 1 Tablespoon Nutritional Yeast
- 1/4 Teaspoon Salt
- 1/4 Teaspoon Black Pepper
- 3 Tablespoons Lemon Juice
- 2 Tablespoons Olive Oil
- 5 Ounces Yuba, Finely Sliced and Shredded
- 1/4 Cup Vegan Mayo
- 4 Slices Bread or 2 Buns
- Lettuce and Any Other Favorite Toppings
Instructions
- In a food processor fitted with the "s" blade, combine the basil, pine nuts, miso, nutritional yeast, salt, and pepper. Pulse to break down the leaves. Scrape down the sides of the container then, with the motor running, slowly stream in the lemon juice, followed by the olive oil. The mixture should still be fairly coarse.
- Transfer the rough pesto to a bowl. After Slicing the yuba, gently separate the strands and place the in the bowl, along with the mayo. Stir well to combine.
- Assemble your sandwiches with some lettuce on the bottom buns or slices of bread, followed by the pesto yuba, and any other toppings you like. Sliced tomatoes, pickled red onions, and cucumbers are foolproof classics, but get creative! Or, keep it simple and just add the top buns or second slices of bread, and enjoy.
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Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 649Total Fat: 38gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 0mgSodium: 1220mgCarbohydrates: 66gFiber: 6gSugar: 10gProtein: 16g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.
Fascinating! I’ve never heard of Yuba. I bet Amazon has it!
Crazy! Yuba is amazing and everyone should be able to enjoy it! Amazon sells it dried, which has a slightly tougher texture when rehydrated, but is still wonderful in a different way.
Yes, have eaten yuba but not used it myself . . . you do show a very interesting concoction in more ways than one . . . methinks a trip to my supermarket guru with a ‘?’ is in order . . . thanks!
Yuba is so wonderful! I wish it was easier to get, because I’d eat it everyday if I could. It’s always worth the hunt, though.
I’ve never heard of nor seen yuba before. Sounds interesting and I will look for it when we are in Europe.
I wish it was more widespread! It’s very delicate which makes it hard to ship fresh. It’s most easily available dried, though it does take on a tougher texture that way.
There have gotten to be so many unusual ingredients that I’m unfamiliar with and Yuba is one of them.
Hannah, I really like how you’re flipping the script on yuba here, turning it into a handy, portable sandwich filling instead of just noodles is such a clever idea! It’s great to see simple, underrated ingredients like yuba getting fresh new life without any fuss or fancy tricks. Definitely makes me want to try that tofu swap too!