Tofu and Spice: Latin Vegetarian Cooking

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 14 students. Review our registration and cancellation policies here. 

Discover bold Latin American flavors to elevate your tofu cooking! In this class, you'll work with three types of tofu—silken, firm, and extra firm in this robust menu. Learn how to make spiced tofu burrito bowls complete with roasted corn salsa, charred onions, and rajas, along with cilantro lime rice. Chorizo-spiced tofu chimichangas will become a new recipe to put into your meal prep rotation (or to double up and keep on standby for a quick meal out of the freezer). Get ready to roll Enchiladas Suizas stuffed with savory zucchini and mushrooms, topped with a creamy tangy sauce. Then, Mexican Chocolate Mousse with Candied Pepitas will complete the meal. Buen provecho!    

MENU

Mexican Tofu Burrito Bowls with Roasted Charred Corn Salsa, Rajas, and Cilantro Lime Rice

Chorizo Tofu Chimichangas 

Enchiladas Suizas of Zucchini and Mushrooms and Silken Tofu Sauce 

Mexican Chocolate Mousse with Spicy Candied Pepitas 
 

This menu contains the following common allergens: Tree Nuts, Wheat, Dairy. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

Let’s Cook Together! 

Annelies Zijderveld teaches with a California twist, bringing the brightness of Bay Area produce onto the plate. Proudly Mexican-Bolivian-Dutch American, she specializes in Mexican (including TexMex + CalMex) and Bolivian cooking classes and private classes. If you're looking to eat vegetarian/vegan, check out one of her eat more meatless cooking classes with ideas for omnivores and plant-based eaters. Author of Steeped: Recipes Infused with Tea, a Los Angeles Times notable book, she writes about food for epicurious, the Kitchn, Simply Recipes, EatingWell, and others.