Yuba with Sauteed Cherry Tomatoes and Mushrooms

8 ounces Yuba (hoda soy is a great brand), unfolded and sliced into strips like fettucine

2 ounces sliced bacon or soy bacon

1 medium garlic clove, finely minced

4 ounces mushrooms

12 ounces tomato puree

Red chile flakes

1 pound cherry or grape tomatoes, cut in half

12 basil leaves

Extra virgin olive oil

Salt and Pepper to taste

Finely grated pecorino or parmesan

This recipe is just like making a Fettucine with a spicy tomato sauce (all’amatriciana). I recreated it after having it at State Bird Provisions (they use chanterelles, but any mushroom will work fine here).

Start by sautéing the bacon or soy bacon with the mushrooms. Add the garlic when the mushrooms are cooked and continue sautéing just until fragrant (don’t burn the garlic). Add the tomato puree and a pinch of red chile flakes.

Add the yuba to the sauce and cook for 1-2 minutes until the sauce is reduced and coating the yuba ‘noodles’ without being too liquidy. Do not cook too long as the yuba will get mushy and start to fall apart. Add the cherry tomatoes and toss just to heat through then add the basil leaves. Season to taste and drizzle with a little olive oil.

If not totally vegan, you can garnish this dish with finely grated pecorino or parmesan.