1 to 2 quarts soy milk
salt and pepper
oil for the pan
This is an old farm favorite. Yuba is made when you boil the soymilk to form a "skin" as in seen in cooked pudding. Lift the skin off as it boils and a new layer will form repeatedly. I rarely do more than 1 quart at a time, but always wish I had more! I use a chopstick slipped under to pull off each layer of yuba. Place the yuba into a bowl as you work, and season with salt, pepper, tumeric (curry powder also works).
Finally , scramble the yuba in a greased skillet.
I admit it's more work than tofu scramble but the texture is awesome. Serve on toast or as a sandwich filling. Yuba can also be hung to dry, then stored in the refrigerator, added to stirfry or whatever. I hope people find it worth the effort!
Peace, [br] Nalayani