Yuba Turkey Loaf

Prep: 40 minutes Cook: 30 -60 minutes steam/1 hour bake


By Miyoko Schinner


  • 1 pound frozen yuba
  • marinade for the yuba:
  • 2 cups water and 1/2 cup powdered veggie chicken broth
  • OR
  • 2 cups veggie chicken stock
  • 2 tbsp soy sauce
  • 1/4 cup nutritional yeast
  • 1 tbsp agave


Thaw frozen yuba.

One sheet at a time, dip the yuba in the marinade and spread out. If necessary, the yuba can be crumpled in order to dip it. Repeat with the other sheets, stacking 4 sheets on top of each other. You will have 2-3 stacks total. Fold each one in half or quarters to fit the steamer. Steam for 30 minutes to 1 hour – the yuba will solidify. This can be done several days ahead of time and refrigerated until needed.

To assemble the yuba turkey, dip an additional sheet of yuba in water and place on a non-stick baking sheet. Place one of the yuba stacks on top. Pile high with stuffing of choice (Roasted Mushroom and Chard Stuffing or Wild Rice and Fennel Stuffing). Place another yuba stack or two on top and wrap the entire loaf with the sheet of yuba.

Baste with:
1/2 cup water
1/3 cup light yeast flavoring
2 tablespoons white wine

Bake at 350 degrees for 1 hour, basting every 15 minutes or so.