This is a great way to morph leftover Yuba Asada into a new dish or to forge ahead and simply create this one on its own. I grew up in southern California and machaca burritos were sold at nearly every Mexican food restaurant. As a result, I grew to love them but since they contain egg and shredded beef, as a vegan, I figured that I was outta luck forever until I actually gave this dilemma some thought. This is what I came up with and it satisfied my tastes entirely.
Vegan Machaca
Ingredients:
yuba asada [I used leftovers and I'd estimate that there were 2 cups of yuba asada used in this recipe.]
1 block of firm tofu, crumbled into bite-sized pieces
juice of half a lemon
1 green bell pepper, large dice
1/2 an onion, large dice
2 canned green chiles, large dice
1-2 T canola or peanut oil
1/2-1 tsp annatto seeds [The amount depends upon the amount of oil to flavor/color.]
2 tsp dried Mexican oregano
Garnishes: chopped tomato, sliced green onion, cilantro
Directions:
Add oil to a large sauté pan or wok and bring to a medium low-medium heat. Toss in the annatto seeds and cook for about 5 minutes until the oil is both flavored and colored. Remove seeds and discard. [Annatto will give the dish a unique latin flavor as well as a saffron-hued color.]
Turn up the heat a bit and add onion and bell pepper and sauté until softened. Add in green chiles and the tofu and mix well. Cook until the moisture from the tofu has evaporated. Add the oregano and lemon juice and then the yuba asada. Continute cooking until the yuba is hot.
Serve with warm corn tortillas and garnishes.
I don’t see an email to ask a general question so I will ask it here. I love your style of cooking. I look at many vegan blogs but something about this one is just similar to what I crave and cook. The photos are always beautiful.
Now you inspired me to make my own tofu. I followed the link for the press. Do you have any recommendations on the soymilk maker and do you prefer the wooden tofu press to the plastic or vice versa?
Thanks so much
Susan
Hello Susan,
Thank you for your very kind words. I don’t actually use a soy milk maker; I simply soak the beans overnight in water and then use a blender to create a slurry with water. I heat that slurry to 180ish degrees and let it perk for 30 minutes. Then I strain out the solid bits using a fine cheesecloth.
As to the tofu press itself, I have both versions but have not yet used the plastic mold as I just recently ordered that version. The difference between them is one of size. The wooden press is twice the size of the plastic press so the resultant block of tofu is the size of two store-bought blocks.
I hope this helps. If you have any other questions feel free to fire away!
Regards,
D.