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Getting to Know Tofu—and Getting it Right!

Have you tried countless ways to season tofu so that it actually tastes like something. Join Chef and Author of PNW Veg, Kim O’Donnel, as she shares her professional tips and versatile preparation of tofu,–she says, “like putting a little black dress on your tofu; you can dress it up (or down)”.  In this hands-on class, we will be playing with both Silken and Shelf-Stable Tofu and its endless uses for dips & puddings. Then we will get to know the best ways of handling Extra Firm Tofu and it’s basics, including proper ways to drain and cut.  As we go along and learn, we will make:

Chive Green Goddess Dip with Crudite

Cajun Blackened Tofu with Brown Rice Pilaf

Roasted Tofu “Croutons” with Caesar Dressing

Crispy Salt-and-Pepper Tofu Caprese

Chocolate Chile Pudding




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