Ever since I first tasted yuba, I’ve been itching to make an omelette out of it. First, it has an egg-like taste. Second, it unwraps into this thin sheet that is perfect for filling with delicious things. Finally, this morning I made a yuba breakfast omelette, and it was everything I had hoped it would be. And, it took half the time my usual breakfast scrambles take, so it’s a win on all fronts!
Fresh yuba comes folded up into a small rectangle. There’s two kinds I can get here in San Francisco. There’s the cheap kind at the Asian market, which is fresh and works great sliced into ribbons and sauteed, but won’t unwrap very easily. And then there’s Hodo Soy yuba, which every time, EVERY TIME is fresh, delicious, and unwraps into a single sheet that I can use as a “skin” for making spring rolls or omelettes. It’s also twice the price, but in my opinion, worth every penny. Seek them out, you won’t be disappointed.
1 package of Hodo Soy yuba (there should be two folded rectangles of yuba per package)
1 small onion, sliced into thin half-moons
2 cloves garlic, minced
1.5 cups of crimini mushrooms (any mushroom will be fine), sliced
1 – 2 tbsp safflower oil
1/4 cup dry sherry
1 tsp dried thyme
1/4 tsp fresh ground pepper
salt, to taste
2 handfuls of fresh baby spinach
1. Heat a skillet with safflower oil on high until the pan is quite hot. Add the onions, saute until they get browned and a bit crispy. Add the garlic, saute another minute or two, then add the mushrooms. Shake the pan to evenly distribute the mushrooms (they need a large surface area to cook evenly). Add the thyme and pepper. Continue to saute on high until the mushrooms are browned, shaking the pan from time to time to distribute the mushrooms. Add sherry, shake the pan and saute until the liquid is absorbed. Add the spinach, cook until just wilted. Set aside.
2. Unwrap one yuba rectangle completely. Lay it flat on a non-stick surface. Take half the mushroom filling, place it on one side of the yuba (if you mentally divide the rectangle into thirds, you want the filling in the first or third section, not the middle). Spread the filling evenly to fill this third of the yuba rectangle, leaving about 1-2 inches at the top and bottom, and about 2-3 inches on the short side. Sprinkle some daiya vegan mozzerella cheese on top. Fold in the top and bottom, then gently roll the yuba and filling until it’s wrapped around completely. It’s kind of like making a burrito. Repeat for the second yuba rectangle.
3. Heat a bit of safflower oil on medium heat. When the oil coats the pan evenly and quickly, place the yuba omelettes in the pan and let them saute for about 3-5 minutes on each side. They might be difficult to turn over, but with gentleness and a large spatula you’ll make it work. Sprinkle with salt and pepper to taste, and serve with tempeh bacon or seitan sausages.