To me, at least, this stuff doesn't have a smell - but to them it might as well have been Fillet Mignon.
|Yuba fettucini with cherry tomatoes and garlic in tomato basil cream sauce.|
When the garlic had roasted and perfumed the oil - I pulled out the tomatoes and garlic.
I then cut the Yuba into fettucini size strips.
Then I carefully separated the strips.
Then I tossed the Yuba strips into the saute pan with the seasoned oil. I gently tossed them until they were warmed through.
I poured in 2 Tbsp. of the tomato basil cream sauce and continued to gently turn the Yuba until it absorbed all of the sauce.
I then added back in the tomatoes and cloves of roasted garlic.
|A sprinkle of parsley over top.|
This was amazing! The Yuba stayed chewy but it was more like a slightly underdone al dente. What I liked most about it was how the tofu skin absorbed all of the sauce to each strip was packed full with saucy goodness and savory garlic flavor.
Now, back to the dogs:
I cleaned the saute pan and added back in some fresh olive oil. I sauteed them until they were crispy and brown.
Connor had started to keen constantly at this point - insane anticipation? It isn't pretty.
Evidence that the dogs were excited:
|Was Abby excited? Check!|
Another "Where's Waldo" shot of Connor:
|Yup, that is the tip of his nose in the lower left-hand corner. Was Connor excited? Check!|
They were both bouncing in place they were so excited:-)
And this is why I never make assumptions about what my dogs want/need in their diet. If you listen they will tell you every time.
So, now you know, dogs (well, my dogs at least) LOVE tofu skin - who would have thunk it?
Woot! it is Friday! Happy Friday everyone.