"How to prepare the most sustainable and safest tofu possible? By making it with our own hands and good, clean inputs. We take an ancestral recipe and recreate it for protein, digestible and delicious dishes."

PROGRAM

#Liveclass via zoom in Studio Crudo

  • We will learn how to elaborate Tofu with organic grains, from scratch to achieve a piece with which we will make: 
  • Asparagus and sweet onion scrumbled
  • Tofu teriyaki : lacto fermented, marinated and lacquered.
  • Matcha lime cake, sweet application.


Values and Payment Methods

You can join from anywhere in the world in your local currency.

Registration and Payment

The value of the class is AR$ 2.900 . In up to 6 installments without interest with Mercado Pago (Argentina).

JOIN WITH MERCADO PAGO

Some comments on the course

#liveclass in Studio Crudo

#Liveclasses are live virtual classes that are taught via zoom. For this you need to download this application to your device. The class lasts 2 hours, we recommend: Enter the Virtual Classroom 5 minutes before for a correct connection of your camera and microphone. Find a comfortable and quiet place so you can pay attention and avoid being interrupted. The class will be recorded and available for 7 days so you can review the concepts learned. You will also get downloadable PDF recipe booklets in our classroom. Welcome to Crudo Online, welcome to #larevolucionsilenciosa.
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Learn more about our programming

Máximo Cabrera

Cocinero investigador y divulgador de la Cocina Basada en Vegetales. Referente latinoamericano , ha estudiado y experimentado las implicancias de nuestras elecciones alimentarias en nuestra salud y la de nuestro entorno. Creador de los primeros restaurantes plant based en Argentina, asesor gastronómico y formador de los nuevos gastronomos, tanto cocineros como comensales.

Maximo Cabrera

Studio Curator Crudo