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Braised Sauerkraut with Yuba (Dried Tofu Sheets)
Ingredients
• ½ medium sauerkraut, finely chopped
• 1 onion, chopped
• 1 leek, sliced
• 3–4 tablespoons olive oil
• 1 tablespoon dried thyme
• 1 teaspoon paprika
• Black pepper, to taste
• Fresh dill, chopped (added at the end)
• 2 rolls yuba (dried tofu sheets)
• Hot water, for soaking the yuba
Instructions
1. Soak the yuba
Place the dried yuba rolls in a bowl and pour hot water over them.
Let them soak for about 20 minutes, until soft. Drain well in a sieve.
2. Cook the yuba
Cut the soaked yuba into pieces.
Heat a pan with a few drops of olive oil and cook the yuba about 1 minute on each side, until lightly crispy. Set aside.
3. Prepare the base
In a pot or deep pan, heat 3–4 tablespoons of olive oil.
Add the onion and leek and sauté gently, just until fragrant.
4. Add the sauerkraut
Add the chopped sauerkraut and mix well.
Cook over medium heat, stirring often, as there is not much liquid.
5. Season
Add the thyme, paprika, and black pepper.
Continue cooking for about 30 minutes, stirring frequently.
If needed, add 2–3 tablespoons of water to prevent sticking.
6. Finish the dish
When the sauerkraut is almost ready, add the cooked yuba and mix gently.
Turn off the heat and add the fresh dill.

✨ Result

A simple, aromatic, and nourishing vegan dish.
Yuba has a neutral taste and blends perfectly with the sauerkraut, adding valuable plant-based protein and a pleasant texture.