News flash! My make-believe food truck, Chow Vegan, has added a new item to its pretend Asian Mexican fusion menu – vegan menudo. Should go well with the veggie duck taco, don’t you think?
Menudo is a traditional Mexican stew whose main ingredients include tripe and hominy in a spicy broth. I subbed out the tripe for dried yuba (bean curd) sticks. The yuba doesn’t taste anything at all like tripe, instead it adds a chewy texture. Some Cantonese dishes are very big on texture, adding certain ingredients just to have the texture.
Having grown up on California’s Central Coast, where most cities have Spanish names, Asian Mexican fusion was inevitable. I can’t claim my version is authentic and I’m sure someone’s grandma somewhere is turning over in her grave.
But it’s so good. It’s flavorful and hardy. The flavor becomes more concentrated after a night in the fridge, perfect for a cold day standing outside of a food truck window.
Two bucks a cup; four bucks a bowl. Seating is curbside only. Thank you and please come again.
Vegan “Menudo”
Makes about 8 cups (4-6 servings)
3 ounces dried yuba (bean curd) sticks, soaked to rehydrate, cut into 1 1/2″ rectangular pieces
2 medium red potatoes, diced
2 medium carrots, diced
1/2 small white onion, diced
2 celery stalks, diced
4 garlic cloves, smashed and roughly chopped
14.5 oz. can fire roasted crushed tomatoes plus the juice
15 oz. can hominy, drained and rinsed
4 cups water
1 tablespoon vegan chicken base bouillon
1 tablespoon chili powder
1 tablespoon cumin
1/2 teaspoon cayenne
1/2 teaspoon oregano
1 teaspoon olive oil
A few sprigs of cilantro for garnish, chopped
Dissolve the bouillon in one cup of boiling water, set aside.
Heat the oil in a soup pot over medium heat. Add the garlic and onion and sauté until translucent. Add the potatoes, carrots and celery, sauté for 2 minutes.
Add the can of tomatoes and its juices, hominy and spices. Stir to mix well.
Add the bouillon broth, the rest of the water and the yuba sticks. Increase the heat to bring to a boil, then reduce the heat to low and simmer for 45 minutes. To serve, garnish with the cilantro.
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Looks really good! I have to try yuba soon, I see it at the market a lot but for some reason always pass it up. Seems cumbersome to prepare I guess, but since you used it twice now, looks like a trip is in order to get it. :)
What type of store carries Yuba? I would assume it is not carried at the general large supermarket?
I think yuba would be a great substitute for that yucky stuff found in real menudo. Sounds tasty!
Mmmm! Any chance you’re a fan of Rick Bayless? I know he’s not by any means vegan, but this dish reminds me of the dishes he cooks on his show. Plus, I love all the Mexican history he delves into.
I hope you get your food truck one day. Food trucks/carts are really catching on here in Columbus and it’s awesome!
bmh383 – Actually it’s not too cumbersome to use depending on what kind of yuba you get. The veggie duck is already prepared so that’s a heat and eat type of thing.
The dried yuba sticks need to be soaked before cooking, so that requires a little bit of planning. But not too bad. :-)
Diane – You can usually find dried yuba at an Asian grocery store, depending on the store they may also have it frozen or fresh. I’ve never seen any yuba at a regular supermarket.
Erin – Thanks, it was really tasty!
Jennifer – I like how Rick Bayless goes into the history too; he’s very knowledgeable about his cooking.
Having already grown up working in the family restaurant, I’m not sure I would want to get back into the food service business. But it sure is fun to pretend. :-)
I have soy curls, does anyone know the difference between yuba sticks and soy curls? soy curls also need soaking before use.
Yuba is the skin that forms on top of heated soy milk. It’s then dried into sheets or sticks. Soy curls are soy beans, cooked, texturized, and dehydrated. I haven’t tried soy curls in the recipe but I imagine they would work if you wanted to give it a try. I would love to hear how it came out if you do give it a go. :-)
Well, here on the Central Coast of California finding items such as Yuba Sticks is like finding a democrat in Idaho…. actually, much less likely.
So… whine aside, any suggestions for a substitute?
I may just go ahead a try with smoked tofu, as the whole recipe sounds so awesome!
Mmmmm, yuba! In Canada they sell it at Superstore, which is a *very* large grocery store. Anywhere Asians shop, you’ll find it because it’s so awesome and they know it. Very nice photograph, so like the Korean dishes I’m making every night these days, but with 100% different ingredients. This looks super!
in2insight – Yeah, it’s tough there. My parents who still live in the area, always stock up whenever they come up to the SF Bay Area to visit. Have you tried San Luis Oriental Market? I’ve heard about it but never been. I think it’s downtown SLO somewhere.
The smoked tofu sounds good or maybe seitan?
Zoa – I’m loving all of the Korean dishes you’re doing. I think it’s similar cooking methods but with different ingredients. :-)
I would like a bowl please!
Now this is one dish I’ve heard a lot about, but never seen made vegan… Until now! I’m putting this one on my “to try” list. :)
made this last night, it’s awesome!
found a tofu “chicken” made of yuba sheets in my freezer, and cut it up to resemble the “sticks”.
poor planning on my part left me using chickpeas rather than hominy or corn.
very flavorful and rich.
Amy – Coming right up!
Hannah – It’s good, definitely worth a try.
in2insight – Glad you liked it! That’s great you were able to find some yuba. :-)
Sounds delicious and easy. Plus, I love hominy.
What do you recommend for the “vegan chicken base bouillon”?
Jeannie – I used Better Than Bouillon No Chicken Base. Its got a good savory flavor but not too chicken-like taste. All of their vegetarian bases are vegan certified but they also have meat bases so make sure to read the labels carefully. :-)
Chow, I want you to drive your vegan fusion truck down here to San Diego! I swear I will be your best customer. That soup looks so good. I am sure I will be making it this winter. Thank you!!!
Becky – Ok, road trip! :-)
I made this today, soo good! I really love the texture of the yuba in this soup. I added the juice of 1 lime to give it a little zing. :)