This is what I want to eat for the holidays. Thanksgiving or Christmas, it doesn’t matter, I just want it. What is it you say?
It’s smoked vegetarian goose. I picked it up from Sogo Tofu, a small vegetarian shop that produces all manner of tofu and soy products in San Jose. Expertly made, it has just the right amount of smokiness so it’s not overwhelming and the taste of the yuba comes through.
That’s right, you read that correctly. It doesn’t look like it but that roll is made from layers and layers of yuba, tightly rolled up with a layer of vegetable filling and smoked. At least that’s how I think it’s made. I’ve been unsuccessful in finding an actual recipe for this particular dish. I’m just happy to be able to get it at all.
Serve with a simple sauté of swiss chard and Cumin-Cayenne Mashed Potatoes with Caramelized Onions from Vegan Soul Kitchen. I’ve been making all sorts of things out of that cookbook (the recipe is also available in the current issue of Vegetarian Times). The mashed potatoes is another winner – it has a spicy, rich taste about it. No gravy needed.