Grilled Vegetable & Yuba Napolean

I was very excited to find Hodo Soy's Yuba (tofu skin) now available in stores. I learned about working with Yuba at Millennium.Taught by Millennium's Executive Chef Eric Tucker, these classes have really opened my mind to vegan ingredients and techniques (There's a class this Sunday, July 31st - I'll be there!)

Some of the yummy yuba dishes we've made in recent classes:

Yuba rolls stuffed with seasoned butternut squash puree, sauteed mushrooms, and sushi rice:



Bahn Mi with marinated and sauteed yuba with sesame tofu mayonnaise, plum anise hoisin, pickled carrots, sliced jalapeno:


Delicious Pea and Cilantro Puree-Stuffed Fried Yuba Ravioli with sesame seeds:



So I was swimming when I got this idea for a Grilled Vegetable and Yuba Napolean. In place of cheese, I fried the yuba in olive oil with garlic. I grilled eggplant and tomato on my Griddler by Cuisinart. I salted the vegetables and griddled them with olive oil. The garlic crisped yuba subsitiuted for a a creamy cheese element and I topped the yuba with with pesto. A super-easy and satisfying summer dish worthy of good company!

Enjoy!

Tempeh, Mushrooms & Peas in Tomato-Caper Sauce

While I much prefer tofu to tempeh, I just had to try the Lemon-Pepper Marinated Tempeh Strips. I sauteed the strips then combined them with marinated mushrooms and peas in a zesty tomato-caper sauce.

I served this cold at a picnic to non-vegetarians and everyone enjoyed it! It's really packed full of flavor and the peas offer a fresh contrast to the zesty ingredients. Delicious with bread, it would also be an awesome sandwich filling.

Tempeh, Mushrooms & Peas in Tomato-Caper Sauce:
1.5 TBS grapeseed oil
1 package of Lemon Pepper Tempeh
1 tsp olive oil
2 large cloves of spring garlic, thinly sliced
14 oz can fine diced tomatoes
3 kalamata olives, cut in quarters
2 tsp capers
1/3 cup frozen peas
1/3 cup marinated mushrooms (I used Trader Joe's), cut into halves or quarters
2 large leaves of basil, juilienned
pepper to taste

Heat the grapeseed oil in a skillet over high heat and saute the strips of lemon pepper tempeh on both sides until browned and crispy. Cool and cut into 1 inch pieces.


Heat a teaspoon of oil in a skillet. Add the sliced garlic and saute until brown. Add the tomatoes and cook for 4 minutes. Add the olives and capers and pepper and cook for 5-7 minutes until sauce begins to thicken. Add the peas and cook 2-3 minutes, until the peas are tender and bright green. Add the mushrooms and tempeh and cook 1-2 minutes. Remove from the heat and allow to cool. Add the julienned basil.