The Art and Technique of Homemade Tofu

Natural Gourmet Institute »
Price:
$1,255
3 seats left
Start date: Tue, Feb 24 6:00pm - 10:00pm
Location: Flatiron
48 W 21st St 2nd floor
(Btwn 5th & 6th Avenues)
New York, New York 10010
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Class Information

  • Class Level: All levels
  • Age Requirements: 18 and older
  • Average Class Size: 14

What you'll learn in this vegan cooking class:

Starting with organic soybeans, you’ll learn how to prepare homemade tofu of a quality, texture, and nutty taste that is in every way superior to store-bought. You’ll learn how to cook creatively with it and discover its wonderful possibilities and you'll even learn how to use tofu as an egg replacer!

Partial Participation

Far from “tasteless,” really fresh tofu is very delicate and delicious. Peter will guide you through making the tofu.
  • Baked Tofu in Lemon, White Wine and Butter Sauce
  • Asian Noodles in Spicy Dashi with Fresh Tofu
  • Angelica Kitchen Style Grilled Marinated Tofu Sandwich with Roasted Vegetables and Parsley Pesto
  • Spicy Scrambled Tofu Crostini
  • Maple Sweet Potato Tart with Pecan Crust. 
Organic butter and wine in one recipe; everything else is vegan. Wine will be served.

Refund & Cancellation Policy

For Individual Classes:

a. If you cancel at least 10 days before a class, you may: 
  • Transfer full amount of your payment towards another class; or 
  • Receive a refund less a $10 service charge.
b. If you cancel 9 days or fewer, but at least 48 hours before the start of a class, you will receive a school credit voucher minus a 20% service charge. Credit vouchers can be applied to any classes up to one year from the date of original purchase. Credit will not be honored without a voucher.

c. If you cancel 48 hours or fewer before the start of a class, withdraw once the class begins, or do not show up for any reason, you will forfeit the full amount of your payment. You may, however, send someone in your place or receive recipes/handouts.  

For Series or Intensives 

a. If you cancel at least 2 weeks before the start of the first class in the series you will receive a refund less a $50 service charge for each and every student’s registration that is canceled. 

b. If you cancel 3-13 days before the start of the first class in the series you will receive a school credit voucher less a 20% service charge for each and every student’s registration that is cancelled.

c. If you cancel less than 3 days before the start of the first session, or withdraw from the series once class begins, or fail to show up for any reason: All payment is forfeited. In that event, you can either send someone in your place or receive the recipes and/or handouts.

Teacher: Peter Berley

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Peter Berley, former Executive Chef at Angelica Kitchen in NYC, is a private chef, caterer, and former owner of the Fire Pond Restaurant in Blue Hill, Maine. Peter has been active in the natural foods movement for over 25 years. His food has been featured on the Food Network and Chef du Jour. He is the author of The Flexitarian Table: Flexible Meals for Meat Lovers, Vegetarians, and Everyone In Between; Fresh Food Fast, A Modern Vegetarian Guide to Seasonal Menus in Minutes; and The Modern Vegetarian Kitchen.

Start Dates (1)

Start Date # of Sessions Price
1 $1,255 Book

Teacher:
Peter Berley

Schedule:
Tue, Feb 24 6:00pm - 10:00pm

Location:
Flatiron, Manhattan
48 W 21st St
2nd floor
Btwn 5th & 6th Avenues
New York, New York 10010

Map

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Natural Gourmet Institute
Flatiron
48 W 21st St
2nd floor
Btwn 5th & 6th Avenues
New York, New York 10010

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School: Natural Gourmet Institute

Founded in 1977 by Annemarie Colbin, The Natural Gourmet is the leader in teaching health-supportive cooking as well as elucidating the relationship between food and health.

We believe that what we eat significantly affects our physical, mental and spiritual well being. We all have different body types,...

Read more about Natural Gourmet Institute »

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Reviews of Classes at Natural Gourmet Institute

(11 Reviews)


Attended: Bold Southwest Vegetarian Entrees

I learned a lot during this class, but I wish it had been more pleasant. There were many people working there to help teach the class, which was nice. You did not need to scramble quite so much to find everything you needed. The ingredients were amazing as well. Unfortunately, at one point someone working there came over telling me the draining aubergines had to go in the oven now and we had to put them on the oven-trays, which we proceeded to do. I assumed they knew what they were doing and was then told off by the instructor for not patting dry, salting and adding oil to the aubergines before adding them to the trays. I guess I should have assumed the people working there didn't know what they were doing. I don't think I would take a class here again. I don't like being shouted at (seemed to happen a lot). I am not your sous-chef. Overall, this class could benefit from reducing the number of items that are cooked. This would make it less stressful for everyone.


Attended: Basics 2: Knife Skills

Good course, got what I hoped for in terms of learning. The video screen portion was not very effective for seeing exactly what was being demonstrated, and it was not generally helpful. Should be bigger, I think. The instructor was clear and amiable.


Attended: Gluten Freedom: Reclaiming Our Daily Bread

Anonymous gave this class 4 out of 5 CourseHorse stars.


Attended: Canning 101

Anonymous gave this class 5 out of 5 CourseHorse stars.


Attended: Vegan Umami

Best cooking class I've ever taken ... Have already signed up for another natural gourmet course

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