The Art & Technique of Homemade Tofu

Natural Gourmet Institute »
Price:
$125
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 prepare homemade tofu of a quality, texture, and nutty taste that is in every way superior to store-bought. Far from “tasteless,” really fresh tofu is very delicate and delicious. Peter will guide you through making the tofu; then you’ll learn how to cook creatively with it and discover its wonderful possibilities.

Class will cover:

  • 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
  • Lemon Tofu Cheesecake
Note:Organic dairy in one recipe, alcohol will be used; wine, beer or alcohol will be served.

Refund & Cancellation Policy

For Individual Classes:

You may cancel for a full refund up to 48 hours prior to the event for all one day events

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

See Classes Taught by This Teacher »

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 $125 Book

Notes:

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

All classes at this location

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

(29 Reviews)


Attended: Basics 2: Knife Skills

Michael L. gave this class 5 out of 5 CourseHorse stars.


Attended: Edible Holiday Gifts: Preserving, Pickling & Fermenting

Tina D. gave this class 5 out of 5 CourseHorse stars.


Attended: The Delectable Dosa: The Art of Making Indian Crepes

Elizabeth S. gave this class 5 out of 5 CourseHorse stars.


Attended: Oh, Those Last Stubborn Pounds...

This class is packed with a lot of good information and reinforces the "fact" that sugar is the culprit of weight gain and reducing its intake is key. The instructor makes good recommendations on foods that aid in weight reduction/maintenance, but it is very macrobiotic oriented, which is not for everyone (like myself) and very limiting. The class should have been titled "Macrobiotics".


Attended: Raw Comfort Food

andrey c. gave this class 5 out of 5 CourseHorse stars.


Attended: Basics 1: How to Begin

Sarah A. gave this class 5 out of 5 CourseHorse stars.


Attended: A Tantalizing Vegetarian Indian Thali

Ian G. gave this class 5 out of 5 CourseHorse stars.


Attended: Food and Your Genetics

Anonymous gave this class 4 out of 5 CourseHorse stars.


Attended: Vegan Mediterranean Mezze

The class was amazing. I learn so much. The only mishap was that I got splatter by hot oil while cooking, something went wrong.


Attended: Vegan Mediterranean Mezze

Anonymous gave this class 5 out of 5 CourseHorse stars.


Attended: Vegetarian Soups, Stews and Salad Suppers

Jacqueline B. gave this class 5 out of 5 CourseHorse stars.


Attended: Peter's Amazing Seitan Workshop

Peter is a great source for information about nutrition. This is my first class with him AND I look forward to future classes. The class was informative and well run. The food was delicious. Thank you Peter!


Attended: Peter's Amazing Seitan Workshop

Veronica M. gave this class 5 out of 5 CourseHorse stars.


Attended: Peter's Amazing Seitan Workshop

Anonymous gave this class 5 out of 5 CourseHorse stars.


Attended: Incomparable Homemade Pasta

Anonymous gave this class 3 out of 5 CourseHorse stars.


Attended: Basics 2: Knife Skills

Interesting tips taught


Attended: Raw Basic Foods

Erica Hutchinson gave this class 5 out of 5 CourseHorse stars.


Attended: Raw Basic Foods

Love it looking forward to another class with Renee


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

Stamatis Lilikakis gave this class 4 out of 5 CourseHorse stars.


Attended: Canning 101

SB 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


Attended: Vegetarian Sushi--Roll Your Own

Shlomit Yosef gave this class 5 out of 5 CourseHorse stars.


Attended: Basics 1: How to Begin

Rachel Stephenson Sheff gave this class 5 out of 5 CourseHorse stars.


Attended: Cancer: Natural Methods for Prevention and Treatment

Gina Dimant gave this class 5 out of 5 CourseHorse stars.


Attended: Our Gastrointestinal Health: It's a Gut Feeling

Massa Johnson gave this class 5 out of 5 CourseHorse stars.


Attended: Fish in Modern Japanese

Abigail Marlow gave this class 5 out of 5 CourseHorse stars.


Attended: Hormone Myth, Hormone Truth: What Every Woman Must Know

Shaivali Shah gave this class 5 out of 5 CourseHorse stars.

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