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Plant Based Proteins
March 11, 2020 @ 6:30 pm - 9:00 pm£55
Tofu and tempeh are wonderful sources of plant based protein, but a bit daunting when you don’t know what to do with them. Coming thought of as bland and uninspiring, tofu has been enjoyed through out history for thousands of years. Learn how to create flavour and texture to make tofu delicious. Tempeh is fermented soy which is an even better way to ingest your soya. Despite the bad rap that soya has gotten over the years, it is a beneficial food that has plenty of room on our plate.
- Sample Recipes
- Maple, mustard and rosemary glazed tempeh
- Sesame, star anise and ginger braised tofu
- Stuffed mushrooms with tofu ricotta
- Smokey tempeh breakfast strips
- Pan fried tofu for curries, salads and quick meals
Natural Cookery School recipes are inspired by the season. Classes are a combination of hands-on and demonstration, with plenty of added tips and knife skills. You will work in small groups in our teaching kitchen, creating the recipes and tasting along the way. We'll enjoy a shared meal at the end of the class, so please bring a container in case of leftovers... You will be provided with an apron to use for the day and recipe packs to take home. No washing up necessary as we have someone on hand to take care of that.
All Natural Cookery School classes are suitable for vegans and most for those who are gluten-free. Please add any dietary requirements or allergy information during the checkout process.
If you're buying this class as a gift and would like us to send a printed gift voucher to the recipient, please add their name and address in the 'Order notes' section on the checkout page