Tofu and Tempeh are traditional food items from Asia. They are so versatile and have been well adapted in American cooking, from sandwiches and vegan scramble “eggs” to alternative “cheese” cakes.  They are a good source of plant-based protein as they are made from soybeans… which often take the center stage in global trade and environmental conversations. In this class, I will share a few secret Tofu and Tempeh cooking tips that will expand your repertoire. And we’ll explore soybean issues and solutions in the greater global arena together!

Megumi is a life-long foodie, try-and-error bread baker, casual fermenter, beginner forager, intuitive cook, stubborn gardener, and more than anything else, a global food justice educator with firm commitment in local food.

Megumi shares her love for food as well as for humans, plants, animals, soil, air, and water that bless us with food through programs such as “Cooking with Attitude.”  Please visit Everyone’s Food Sovereignty Alliance website for more: https://www.foodsovereignty4everyone.org

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In this time of increasing costs, we have decided to move to a  pay what you can model so that no one is left out due to lack of funds. Our class supply costs are also increasing, so we ask you to make a donation according to your ability and help us keep our classes sustainable and vibrant. Suggested donations are from $5-$50.