Photography by Eva Kolenko
Yuba “Pasta” with Chanterelles and Carrots
Satisfy the crowd that’s eating more plant-based food with this dish.
- 6 ounces yuba (tofu skin) or extra- firm tofu
- Olive oil as needed
- 2 carrots, peeled and sliced
- 2 tablespoons oregano, chopped
- Kosher salt, as needed
- 6 ounces chanterelles, cleaned and sliced
- 1 small onion, chopped
- 3 cloves garlic, thinly sliced
- 3 ripe Roma tomatoes, peeled, cored, de-seeded and chopped
- 1 tablespoon infused balsamic vinegar or CBD vinegar tincture
- 1/3 cup Pecorino cheese, grated
- 2 tablespoons fresh basil, chopped
If using dried yuba, soak it until soft (about 30 minutes) and slice into thin strips. For fresh yuba or extra-firm tofu, skip the soaking and slice into thin strips. Set aside.
Heat about 1 tablespoon olive oil in a large cast-iron skillet over high heat until very hot, add carrots (do not stir) and season with salt. Shake contents in the skillet after a few minutes, add oregano, stir, transfer to a bowl and set aside.
Again over high heat, add another tablespoon of olive oil to the skillet and add the chanterelles. Do not stir, let sear for a minute, then turn the heat down to medium and add the onions and garlic, stirring to combine. Saute until the onions soften, about 5 minutes. Season with salt and pepper and transfer to the bowl with the carrots.
Add another tablespoon of olive oil to the skillet over medium heat and add the yuba and tomatoes and cook until the tomatoes break down slightly, about 3 minutes. Add the carrot and chanterelle mixture to the pan, along with the balsamic vinegar and cook 2 minutes more. Remove from the heat and add the Pecorino and basil. Season to taste with salt and pepper. Makes 6 servings.
*To make tomatoes easier to peel, score (make a cross mark with a knife at the end of the tomato) and drop in boiling water for about 1 or 2 minutes. Transfer to ice water; peel.