The art of Tofu

Tofu is one of the most versatile ingredients in plant-based cooking, and in this course, you’ll learn how to make the most of it.

We’ll cover everything from making traditional soy tofu to preparing three different types of legume-based tofu! We’ll use them to create practical recipes and learn how to cook with the two most popular types of tofu on the market. You’ll discover that tofu can be the star of amazing dishes, full of flavor and texture! :)

At the end of the session, we’ll enjoy the dishes we’ve prepared together.

Ready to discover tofu in a whole new way? ;)

Good to know!

Classes will run with a minimum of 4 participants.

Recipes will be prepared and tasted by all participants; the number of recipes will depend on the number of attendees.

You can purchase a variety of drinks at the venue and pay for them at the end of the event.

You will receive the recipes in PDF format via email the following Monday.

Recipes for this course:

How to make homemade tofu:

Traditional pressed soy tofu

How to make and cook legume-based tofu:

Chickpea tofu (with tomato and red wine sauce)

Red lentil tofu (soft-style tofu with coconut curry sauce)

Pinto bean tofu (crispy battered tofu with chimichurri sauce)

How to cook the two most popular types of tofu:

Firm tofu: marinated and stir-fried (Teriyaki + wok-fried vegetables)

Medium-firm tofu: pan-seared (with peanut sauce and bok choy)