Transforming Tofu

Tofu has an image problem: “bland, pale, ‘healthy.’” Students regularly report that they’ve got exactly one go-to tofu recipe. Or that in restaurants, tofu tastes amazing. So what’s going wrong at home?

Marie has been a tofu lover for ages. When she became a vegetarian in high school, she dutifully did what she thought vegetarians were supposed to do: eat their weight in soybean curd. From the beginning, she considered herself to be a tofu activist and remembers giving her friend’s skeptical, Midwestern father a slice of marinated tofu. His reaction surprised her. He LOVED it and requested it often. He once held up a marinated tofu sandwich and told his neighbor that “this is a man’s meal”. 

Transforming Tofu reframes tofu as a canvas, not a compromise. You’ll leave with multiple go-to recipes and a practical roadmap for making tofu taste restaurant-good at home.

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Fresh Soft Tofu 

Pureed: Seasonal Salad with Creamy Tahini Dressing 

Braised: Dubu Jorim - Braised Korean-style Tofu

Roasted: Crispy Roasted Tofu

Roasted: Saucy Roasted Tofu

Panfried: Sesame & Panko Crusted Tofu Triangles

Pureed: Silken Tofu Chocolate Pudding

Allergens: Egg, Peanuts, Sesame, Soy, Wheat. Concerns? Email info@18reasons.org.

Learn more about Marie here.

Review our registration and cancellation policies here.

Photo Credit: Marie Brennan