Yuba is bean curd skins, or the chewy skin from the top of the tofu vat in the tofu-making process. You could easily sub any form of veggie meat or veggie sausages instead of yuba if yuba is not available.
1 tablespoon oil
1 tablespoon flour
2 cups yuba (bean curd skins, available in most Asian grocery stores) soaked in water for 15 minutes and drained
1.5 cups chopped onion
2 cloves garlic, minced or about 2 teaspoons
2 cups crushed tomatoes
1.5 cups chopped celery
1 cup chopped sweet bell pepper (optional)
1 teaspoon thyme
1/4 teaspoon cayenne pepper
1 teaspoon paprika
1/2 teaspoon allspice
In the bottom of a large fry pan, combine oil and flour and raise heat to medium high. Put the onions on the side of the pan with an additional teaspoon of oil if desired. Stir the flour-oil mixture constantly and watch carefully. The flour-oil paste will brown into a chestnut/peanut butter color. Once it does, douse the resulting roux with crushed tomatoes, mixing in the onions. Add the drained yuba, celery, garlic, bell pepper, and spices. Stir until tomato sauce is heated through and add salt to taste.
Serve with rice.