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Yuba Sandwich

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Makes 4 sandwiches 1x



  • 1 5-oz package of Hodo yuba
  • 1/2 cup extra virgin olive oil
  • 3 tablespoons sherry vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon minced shallot
  • 4 of the best and freshest hoagie rolls you can find
  • 4 tablespoons of cherry pepper spread (grocery store brands like Cento or B&G are great)
  • 1/2 cup of mashed chickpeas (use Kerri Conan’s brilliant guide)
  • Broccoli Raab with Garlic and Chile Flakes
  • 16 pickled carrot sticks (Tilllen Farms is my favorite if you aren’t making them)


  1. Spread the yuba on a baking sheet and char under a broiler or with a blow torch.
  2. Make the vinaigrette: Combine the olive oil, sherry vinegar, mustard, and shallot in a food processor and process until smooth.
  3. Combine the toasted yuba and vinaigrette and marinate for 20 minutes, then shake off excess marinade.
  4. Slice the hoagie rolls and toast the insides.
  5. Spread the rolls with cherry pepper spread on one side and mashed chickpeas on the other. Add the yuba, then the broccoli raab, then the carrot sticks.
  6. Close, slice, and serve.

— Recipe developed by Mike Diago