Name: Lemon Yuba and Rice
Yield: Serves 4 to 6
Ingredients: 2 teaspoons dried oregano; 2 tablespoons olive oil; 6 to 8 thin slices of lemon; 1 teaspoon grated lemon zest; 1½ cups (285 g) white jasmine rice; 2 teaspoons grated lemon zest; 1 (8-ounce/225 g) package yuba; ¼ cup (35 g) thinly sliced garlic; Freshly ground black pepper; Finely chopped fresh flat-leaf parsley; 1 medium yellow onion, finely chopped; 1 tablespoon olive oil; ½ teaspoon ground turmeric; ¼ cup (60 ml) fresh lemon juice; 3½ cups (840 ml) vegetable broth; ½ teaspoon salt

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

I Can Cook Vegan

By Isa Chandra Moskowitz

Published 2019

About

If you’re not familiar with yuba, now is the time to get acquainted because it’s gaining in popularity here in the USA. Often referred to as “tofu skin,” yuba features layers of chewy, crispy goodness that echo the flakiness of chicken, but guess what?—it’s plants! And I love it. Every time I make this rice I feel like someone else cooked for me because how in the world did I make something so wonderful? Inspired by baked chicken and rice, it’s definitely “last meal” material. Hint: You abs