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The Resilient Kitchen

$0.00

Dates: Wednesday, May 20
Time: 5:00-6:00pm PT
Location: Online

Transforming Tofu

Join us for an encouraging session designed to help you feel confident and capable of cooking with the various forms of tofu. Facilitated by Tamara Graham, a kidney patient and home chef who understands the day-to-day realities of living with kidney disease. Tamara will share simple, practical tips to make tofu approachable, flavourful, and easy to prepare.

Tofu is not only kidney-friendly but also helps you stretch your food budget. This session will help you build your confidence in the kitchen and inspire you to try something new. Whether you’re new to tofu or looking for fresh ideas, you’ll leave feeling empowered to cook with creativity and confidence and bring joy to your table all year long.

Dates: Wednesday, May 20
Time: 5:00-6:00pm PT
Location: Online

Transforming Tofu

Join us for an encouraging session designed to help you feel confident and capable of cooking with the various forms of tofu. Facilitated by Tamara Graham, a kidney patient and home chef who understands the day-to-day realities of living with kidney disease. Tamara will share simple, practical tips to make tofu approachable, flavourful, and easy to prepare.

Tofu is not only kidney-friendly but also helps you stretch your food budget. This session will help you build your confidence in the kitchen and inspire you to try something new. Whether you’re new to tofu or looking for fresh ideas, you’ll leave feeling empowered to cook with creativity and confidence and bring joy to your table all year long.

You will learn:

  • The unique qualities of silken, soft, medium, firm, and extra-firm tofu

  • Tips for storing tofu safely and maintaining freshness

  • Cooking methods to create a variety of tofu textures

  • How to marinate tofu for maximum flavour absorption

  • Confidence to start (or expand) your skills in cooking with tofu

  • Simple kidney-friendly recipes for the different textures

  • Plus, an opportunity to get your questions about tofu answered

 

Meet Your Host

 

  • Tamara Graham is a patient living with chronic kidney disease. In 2015, she was officially diagnosed in Stage 4, and has maintained that stability for over 10 years. Tamara believes that nutrition and lifestyle has helped slow the decline of her kidney function, and particularly credits a plant-centred way of eating. She is grateful that kidney disease prompted her to hone her skills in the kitchen, and to embrace food in her kidney journey instead of fearing it. Tamara and her partner operate a small, part-time food truck on Vancouver Island where they live with their furry friend.