You may be wondering, what are tofu skins? Tofu skin (also known as bean curd skin or yuba) is the skin that is formed while soymilk is being heated, which is collected and is then available fresh or dried in sheets or sticks. The skins are used as a great alternative to meat dishes in Chinese and Japanese cuisine. They are rich in protein, iron, and calcium.

This dish is made from tofu skin and butter beans reminiscent of Jamaican Tripe and Beans, a dish I enjoyed many years ago before I became a vegan. The tofu skin adds a great chewy texture, while the butter beans lends a creamy buttery taste to this great dish.

The tofu skins I used


The tofu skins now soaked

Some ingredients I used


Cooking


1 package dried tofu skin (or sticks), soaked in warm water

2 cups broad beans, cooked

2 carrots, sliced

2 cups coconut milk

1 cup water

2 tomatoes, chopped

1 onion, chopped

2 cloves garlic, minced

2 spring onion, chopped

 2 sprig fresh thyme

2 tsp curry powder

1 tsp grated fresh ginger (opt)

¼ tsp allspice (opt)

2 tsp salt or to taste

2 Tbs cilantro, chopped

1 whole scotch bonnet pepper or 1/8 tsp cayenne (opt)

Soak tofu skin in warm water completely immersed for 10 minutes. Discard water and cut tofu skin into 1 inch pieces and set aside. In a skillet sauté onion and garlic until onion is translucent, add curry powder, ginger, allspice stirring then add tomatoes and carrots. Add tofu skin, spring onions, beans, coconut milk, scotch bonnet pepper, thyme and water.  Cover and simmer on until sauce thickens, usually in about 20 to 25 minutes, stirring occasionally. Add salt to taste and cilantro. Delicious served with whole grains or potatoes.

Finished Product