Transforming Tofu

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 12 students. Review our registration and cancellation policies here. 

What comes to mind when someone says “tofu”? For many people it is a bland, pale block that is supposedly good for you and definitely tastes like it. Tofu needs a new spokesperson. 

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”. 

Marie’s tofu appreciation was further expanded when she moved to Korea. One thing that became apparent immediately was that tofu wasn’t considered a food only for the health conscious and plant based. In fact it seemed to be a favorite food for both middle-schoolers and adults alike.   

Tofu is incredibly versatile. Both with its applications and with how it can be flavored. Think about it: how many ingredients can go from sweet to savory applications without breaking a sweat?  In this class we will give tofu the star treatment by roasting, braising, marinating and beyond. 

MENU

Fresh Soft Tofu 

Pureed: Seasonal Salad with Creamy Tahini Dressing 

Braised: Dubu Jorim - Braised Korean-style Tofu

Roasted: Crispy & Saucy Roasted Tofu

Panfried: Sesame & Panko Crusted Tofu Triangles

Pureed: Silken Tofu Chocolate Mousse 

This menu contains the following common allergens: Egg, Soy, Wheat. 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! 

Marie Brennan is a vegetable enthusiast, keen fermenter and an avid traveler. Her explorations are fueled by the desire to find her next pantry staple and learn yet another way to use onions. Her culinary focus is vegetarian, Californian cuisine that is imbued with global flavors. Her classes are known for their healthyish and punchy flavors as well as her non-dogmatic and enthusiastic approach to food. 

Marie graduated from the University of Wisconsin with a degree in Dietetics and in 2014 moved to the Bay Area to attend culinary arts school. She stayed for the produce and the sunshine. Marie lives in Berkeley California and works as an educator, consultant, private chef and recipe developer. You can learn more about Marie at www.hedonistinmoderation.com