My new fave way to make vegan bacon has arrived. Have you heard of yuba skins? Sounds weird—tastes amazing as a plant based bacon. Use this crispy and chewy vegan bacon to make bacon-lettuce-avocado-tomato sandwiches aka BLATs!
Yuba skins aren’t the most common thing to find at the grocery store in my experience, but if you can hunt them down somewhere they are magical. I found them at a particular Whole Foods (no where close to where I live!) You could also check asian grocers or other specialty / natural food markets. Or of course, when in doubt order online!
Yuba is the by-product of making soy milk. When soy milk is boiled a skin forms on the top. That’s yuba! My first introduction to it was at a restaurant (can’t remember where) and they used it to make a vegan fried chicken skin. It was pretty amazing. The same technique is done in this roast chicken recipe by one of my fave vegans, School Night Vegan. I haven’t tried this recipe from Richard, but it looks freaking ridiculous and real AF. So I vow to come up with more fun ways to use yuba and try his recipe, but first let’s make yuba bacon. It’s the best!
the texture of yuba is perfect for making a crispy and chewy bacony bacon!
Preheat oven to 375°F. Line 2 large baking sheets with silicone mats or parchment paper.
In a shallow dish whisk together soy sauce or tamari, oil, maple syrup, liquid smoke, nutritional yeast, smoked paprika, and garlic powder until well combined.
Remove the yuba from the package and unfold and separate the sheets. They should be thin. It's ok if two layer stick together in some cases. Tear the yuba skins into strips or pieces relatively similar in size. Place them in the marinade.
Use your hands to coat all the yuba in the marinade. You can let it sit for 10 minutes or so. All the marinade will be absorbed.
Arrange the pieces slightly spaced apart between the 2 baking sheets. Bake for about 15 minutes, checking half way through and flipping the pieces. If any smaller pieces are starting to look darker in color or are getting to crispy you can remove those pieces earlier.
Remove the pieces from the baking sheets immediately onto a tray or into a container for storage. You don't want to bake the bacon until it's super crispy. You'll notice it's darker in color and has slightly crisp edges. It will dry a little more as it cools in some spots.
My favorite way to eat the yuba bacon is layered in delicious vegan BLAT sandwiches with a quick garlic mayo spread. But I also can’t wait to see how y’all us it for your recipes and meal creations. Might I suggest eating it with a plate of tofu scramble and crispy potatoes!
vegan BLAT sandwiches
It's the simple things that are always the most scrumptious and this version of a bacon-lettuce-avocado-tomato sandwich will make it to the top of your faves list!
garlic mayo spread (makes about 1 cup)
- 1 C vegan mayonnaise
- 2 to 3 whole garlic cloves, minced
- 1 to 1½ tbsp lemon juice
- sea salt & ground black pepper, to taste
- 8 slices sprouted grain bread, lightly toasted
- 1 C garlic mayo spread
- 2 to 3 large leaf lettuce or romaine leaves, broken into pieces
- 2 vine tomatoes, sliced
- 1 avocado, sliced
- sea salt and ground black pepper, to taste
- 1 batch yuba bacon (recipe above)
To make the garlic mayo spread, add mayonnaise, minced garlic, lemon juice, sea salt, and ground black pepper to a jar or a bowl and stir together until well combined. This can be made ahead of time and will last quite a few days in the fridge.
Add garlic mayo spread to one side of all slices of bread. Layer lettuce, tomato, avocado, sea salt and ground black pepper, and layers of yuba bacon on 4 of the slices and then top each sandwich with the other slice of bread and slice in half.