We began the session on Saturday 2 October with an informative history lesson from laid-back Lawrence (aka Lorenzo, pictured below). Then it was straight into the nitty-gritty of cooking the stuff: tofu was sliced, squeezed and dry-fried; tempeh was sizzled in oil with splashes of soy sauce; more tofu was scrambled with mushrooms and garlic, and finally silky tofu was whisked with melted chocolate (what was left after the cooks had taste-tested it!) and poured onto a biscuit base.
All the food (except for the dessert, which each of us got to take home) was served up brunch style with fried peppers and tomatoes. While we ate, we picked Lawrence's brains for more tofu and tempeh inspiration. A tasty tofu and tempeh time was had by all!
More photos from the class are on the Cracking Good Food Facebook page.
Read Lorenzo's blog, Grocer's Kitchen, here.
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